In a shaker filled with ice, add the bourbon, Bacon Brown Sugar Simple Syrup, vermouth and bitters and shake until well mixed. Place 1 large ice cube into 2 tumblers, pour the cocktail over the ice and garnish with a candied bacon piece and a maraschino cherry on a pick.
In a small saucepan over medium heat, cook the bacon, sugar and 1 cup water until lightly boiling. Strain the candied bacon and reserve. Set aside the syrup to cool.
Recipe courtesy of Alie Ward and Georgia Hardstark