Not everything for New Year’s Eve needs to be fussy, bubbly or frilly. It’s OK to ring in 2015 with something richer, smokier and deliciously darker.
So we started with a stiff pour of Scotch whisky. To dress it up for the occasion — it is a celebration, after all — we spiked it with ice cider, apple brandy and a splash of lemon juice. The result is a bold, lightly sweet indulgence that is just right to set a festive mood.
To go with it, we slowly candied some Bacon. This is Bacon so good it will haunt you. The process is slow, but effortless. The Bacon also can be made ahead of time and kept at room temperature for three days (you are essentially making Bacon jerky, so it won’t spoil). Just be sure to get thick-cut Bacon. You want meaty and bold for this.
Find this recipe here: http://thechronicleherald.ca/artslife/1258547-a-genius-combination-candied-bacon-and-whisky