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 ...

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