This ... adaptation of a bourbon with a slightly ... different taste is too good to pass up on:
2 strips warm cooked bacon, chopped
4 ounces bourbon
DIRECTIONS: In a small bowl, combine the bacon, any fat that collected in the pan during cooking, and the bourbon. Refrigerate for 1 hour, or until the fat solidifies on the surface of the bourbon. Remove and discard the fat on the surface, then line a mesh strainer with cheese cloth, then strain the bourbon. If not using immediately, refrigerate.
I think I can find a use for the fat on the surface: nice for cooking, as it would have a nice bourbon taste to it. Hmmmm...