The Maple Bacon French 95 is what happens when your favorite brunch cocktail gets a smoky, savory upgrade. It's bubbly, bright, a little sweet, a little salty, and just tart enough to keep you coming back for another sip. Honestly? It might just replace your mimosa.

The cocktail in a coupe glass garnished with millionaire bacon and lemon. On a pink marble table.

This cocktail starts with bacon fat-washed bourbon (the same one used in my millionaire bacon old fashioned), bringing that rich, smoky depth. Then we shake it with maple syrup and fresh lemon juice for the perfect balance of sweet and tart, before topping it with champagne or prosecco for that light, celebratory finish.

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⭐ WHY YOU WILL LOVE THIS RECIPE
Key Ingredients
How to make this cocktail:
💡 EXPERT TIPS
Maple Bacon French 95

⭐ WHY YOU WILL LOVE THIS RECIPE

Brunch upgrade: Move over mimosas-this is the new favorite.
Sweet, salty, bubbly perfection: Every flavor works together.
Light but flavorful: Sparkling wine keeps it fresh and easy to sip.
A little indulgent (in the best way): Bacon garnish included.

Key Ingredients

A chilled large glass jar filled with the bacon fat washed bourbon.

Bacon Fat-Washed Bourbon: Adds smoky richness and a silky texture that makes this cocktail feel extra special.
Maple Syrup: Natural sweetness that pairs perfectly with both bacon and bourbon.
Lemon Juice: Bright acidity to balance the richness.
Champagne or Prosecco: Adds bubbles and keeps the drink light and refreshing.

See recipe card for quantities.

How to make this cocktail:

Bourbon and bacon fat in a large glass jar with the lid open.

Step 1: Make the bacon fat-washed bourbon. Add about ¼ cup bacon fat to a large sealable container. Top with 750 ml bourbon, shake, and let sit at room temperature for a few hours. Then chill or freeze for 12-24 hours until the fat solidifies. Remove the solid fat and strain the bourbon through a coffee filter or cheesecloth. Store in an airtight container in the fridge for 3 weeks to 1 month.

A glass shaker filled with the cocktail ingredients and ice on a pink marble table.

Step 2: Shake the base. In a shaker with ice, combine: 1 oz bacon fat-washed bourbon, 1 oz maple syrup, ½ oz fresh lemon juice. Shake until well chilled.

The coupe glass filled with the shaken part of the cocktail.

Step 3: Pour. Strain into a coupe or champagne glass.

The champagne poured and the drink has been garnished with bacon and lemon.

Step 4: Top and garnish. Top with champagne or prosecco. Garnish: a piece of crispy bacon and a dehydrated lemon slice.

💡 EXPERT TIPS

Serve immediately: This one is best fresh and sparkling.

Use good maple syrup-it makes a big difference in flavor.

Don't skip the lemon juice: It keeps the drink from feeling too heavy.

Top gently to keep the bubbles lively.

Maple Bacon French 95

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Author: Pate Giltner
Prep Time: 24 hours
Total Time: 24 hours
Yield: 1 drink 1x
Category: cocktail
Method: shaken
Cuisine: american

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Description

Ingredients

Units Scale

Bacon Fat Washed bourbon:

¼ cup bacon fat
750 ml bourbon

Cocktail:

1 ounce bacon fat washed bourbon
½ ounce lemon juice
1 ounce maple syrup

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Instructions

Make the bacon fat-washed bourbon. Add about ¼ cup bacon fat to a large sealable container. Top with 750 ml of bourbon, shake, and let sit at room temperature for a few hours. Then chill or freeze for 12-24 hours until the fat solidifies. Remove the solid fat and strain the bourbon through a coffee filter or cheesecloth. Store in an airtight container in the fridge for 3 weeks to 1 month.
Shake the base. In a shaker with ice, combine: 1 oz bacon fat-washed bourbon, 1 oz maple syrup, ½ oz fresh lemon juice. Shake until well chilled.
Strain into a coupe or champagne glass.
Top with champagne or prosecco. Garnish with a piece of crispy bacon and a dehydrated lemon slice.

Notes

Bacon fat-washed bourbon will keep in the fridge for 3 weeks to a month.