12 strips bacon
1/2 cup Jameson Irish Whiskey
1/2 cup Elkmont Baltic Porter
1 1/4 cup brown sugar, divided
1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees.
Mix together whiskey, beer, 1 cup brown sugar, and cayenne pepper in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and set aside.
Place bacon on a baking sheet. Brush the whiskey/beer reduction over the bacon, then sprinkle the remaining 1/4 cup brown sugar over top.
Bake the bacon for about 20 minutes, checking after 12 minutes to prevent burning.
Once bacon reaches desired crispness, remove from oven and transfer to a plate lined with paper towels.
Presented by Hannah and Mike McConnell, Sugar Mama's Bakery