For the candied bacon:
- 6 slices hickory-smoked bacon
- 2 tablespoons packed light brown sugar
For the cocktail:
- 1 1/2 ounces aged rum
- 3 1/2 ounces pear nectar
- 1 teaspoon fresh lemon juice
- 2 to 3 drops old-fashioned bitters
- Pinch of salt
Make the candied bacon: Preheat the oven to 325 degrees F. Toss the bacon in a bowl with the brown sugar and place on a rack set on a rimmed baking sheet so the fat drips down. Bake until it's as crisp as you'd like, about 30 minutes. Let cool.
Make the cocktail: Combine the rum, pear nectar, lemon juice, bitters and salt in a cocktail shaker with ice. Shake well and pour into a lowball glass. Garnish with a slice of candied bacon.
Photograph by James Wojcik