Muddle the cherries, maple syrup, bitters and lemon juice in a cocktail shaker.
Add ice to the muddle and shake quickly to blend and coat the ice.
Add the Bacon-Infused Bourbon to the shaker and stir--don't shake; it will bruise the whiskey.
Pour into a rocks glass (don't strain; you want all that marinated ice in there). Garnish with a lemon wedge.
Cook the bacon until crisp. Add the bacon and its rendered fat (drippings) to a Mason jar with the bourbon. Freeze until the fat has solidified, then remove top fat layer. Strain the bourbon into another Mason jar or sealable container and put back in the freezer. Repeat the last step once or twice more, finishing by straining through a fine-mesh sieve lined with damp cheesecloth. Use immediately or keep refrigerated in an airtight container.
Recipe courtesy of Guy Fieri