While the meat is infusing, fill a heavy-duty pot or heat-proof container with warm tap water. Attach the immersion cooker and set the temperature to 55ºC/131ºF and cook for 1-3 hours, depending on how intense you want the flavour.Cover the container with plastic wrap or foil to help speed up the heating and retain the heat and water while cooking.
Make the infusion:
Prepare the bacon - I like to bake or grill to minimize grease reabsorption. Pat dry of any excess grease with paper towel.
Make the cocktail:
Add the sugar, bitters and infusion to a cocktail shaker and stir to dissolve the sugar. Add 2-3 ice cubes to 4 whisky glasses and strain in the mixture.
Garnish:
Slide an orange slice along the inside of each glass and top with two cherries on a toothpick. Enjoy!
Notes
portions of this recipe adapted from Serious Eats.