From: Executive chef Aron Schwartz, Marina Kitchen, San Diego. Yield: 2 8-oz. milkshakes.

5 cups vanilla ice cream
2.5 oz. bourbon of choice
1 oz. caramel sauce
1 oz. fresh whipped cream
1 piece of lacquered bacon

Lacquered Bacon:
as needed, maple pepper bacon
1 cup brown sugar
2 Tbsp. pure vanilla extract
½ orange, juiced
3 oz. bourbon

For milkshake: In a blender, add ice cream and bourbon. Blend until smooth. Drizzle caramel sauce all around inside of glass. Pour milkshake into glass; top with whipped cream and serve with bacon.

For lacquered bacon: Par cook bacon on a baking rack until ¾ cooked at 350°F. In a bowl, mix other lacquered bacon ingredients. And mix until smooth. If too thick, add more liquid. Dip each piece of bacon in mix and place back on rack. Cook for about 5 to 10 minutes, or until fully cooked. Cool and store in an air-tight container.

Note: Chef Schwartz features Brandt Beef Bacon in this recipe.