We’ve been hearing a lot about bacon lately. Bacon flavoring in cocktails, in ice cream and more!! We know it sounds crazy but, evidently, bacon is more than the “flavor of the day” in restaurants and banquet facilities across the country.

In the dessert arena, chefs have served smoky-sweet homemade bacon ice cream over caramelized bananas drizzled with a warm rum reduction.

For bacon-infused cocktails, bartenders take the fat strained from cooking bacon — the same fat everybody gets from cooking bacon at home — and pours it into a very peaty scotch. That concoction is then put into a freezer. After several hours, the solidified oil at the top is skimmed off, and presto, what you have is the flavor tones of bacon, but none of the oil.

Here’s an easy recipe for a Bacon-infused Breakfast Cocktail:

- 1.5 ounces bacon-infused Compass Box Peat Monster Scotch

- .75 ounce molasses syrup

- .75 ounce lemon juice

- .25 ounce Grand Marnier

Directions: Shake. Strain into a chilled cocktail glass. Garnish with an orange zest.