Berkshire Old Fashioned

Berkshire Old Fashioned Print this recipe


Berkshire Old Fashioned

  • 1 large orange peel
  • ½ ounce maple syrup
  • 3 dashes Angostura Bitters

Bacon-infused Four Roses Bourbon

  • 2 ounces bacon-infused Four Roses Bourbon * (instructions below)
  • 5 slices bacon such as Berkshire


  1. Build a fire using Kingsford® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void. Place a large aluminum drip pan directly on the coals to collect bacon grease during cooking. The pan should be placed in the center of the grill so grease can be collected whether bacon is on the charcoal or void side of the grill.
  2. Place 5 slices of bacon (enough to render at least 1.5 to 3 ounces fat) on the grill at a 45 degree angle to the grill grates. Cook the bacon over the charcoal side of the grill until starts to shrivel up (about 3-4 minutes) and then flip with tongs and move to the void side of the grill until crispy (3-4 minutes more). Once the bacon is cooked, carefully remove the drip pan from the grill and let cool. Bacon can be set aside to garnish drinks if desired.
  3. Pour 750 milliliters of Four Roses Bourbon into a non-porous container. Strain the bacon fat into the container using cheesecloth or a coffee filter and infuse for 4 to 6 hours at room temperature. Then, place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat. Then, pass bacon-infused bourbon through cheesecloth or coffee filter again to remove additional sediment, capturing all the liquid. Return liquid to the Four Roses Bourbon bottle via funnel.
  1. To create the Berkshire Old Fashioned, combine bacon-infused Four Roses Bourbon, maple syrup and Angostura Bitters together in old-fashioned glass with ice and stir. Garnish glass with large orange peel and grilled bacon (if desired) and serve.
  2. * Four Roses Yellow Label 80 Proof, Four Roses Single Barrel 100 Proof or Four Roses Small Batch 90 Proof
  3. Recipe created by Josh Perry, Picán restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford® charcoal
User Guidelines