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I live in Indiana, and there aren't many things that say "Hoosier" more than bourbon and pork. I also have "The PDT Cocktail Book" and made the original cocktail using thick-sliced Oscar Mayer bacon instead of Benton's. Yes, it was weird, but I enjoyed the drink and would make it more often if it wasn't so much work. I remember it being more smoky than tasting like meat.
The orange-twist garnish? That just doesn't fit the spirit of the thing. I used a strip of bacon! Try it before judging me. :-)
The orange-twist garnish? That just doesn't fit the spirit of the thing. I used a strip of bacon! Try it before judging me. :-)