CCinNJ, you are going to be the recipient of a package of bacon, reputed by lleechef and others, to be the finest bacon to be found anywhere. If you decide to use it to infuse a bottle of bourbon, it will STILL make for a nice sandwich afterwards. I think Bushie can tell you how to do it.
Sorry for the delay. The first time I made it WAS with Broadbent's, using a recipe from a local purveyor:
10 strips of bacon
1 quart of Maker's Mark
Cook bacon and put in container with Maker's Mark; let sit for 24 to 48 hours, then strain
That worked well. I liked it, although most people (particularly the girls), didn't care much for it.
I have made it several times since, using different bacons and a couple of different bourbons. Many of the subsequent efforts came out too salty.
My most recent was made using Benton's bacon. This time, I also just used the fat, instead of the bacon. (I cooked the bacon and used the grease. I was able to also eat the bacon this way, which you can't do using the original method.) I let the grease sit in for about 8 hours. The Benton's is VERY smoky, so I think I'll try even less time when I make my next batch.
I've also pre-infused maple syrup in a few of my batches, which can turn out good. I only use organic grade B syrup, as unfiltered as possible.
I wish I had the contraption to make those globes of ice. Those are pretty cool. Have fun!