From Party Food by Peter Callahan
12 slices thick-cut applewood-smoked bacon
2 inch pig shaped cookie cutter
apple bourbon fizz
1 quarts fresh apple juice
1 cup honey
5 ounces bourbon
3/4 cup freshly squeezed lemon juice
chilled sparkling water
To make the drunken pigs: Preheat the oven to 350°F.
Line a quarter-sheet pan with parchment paper and lay the bacon strips on the parchment. Place another sheet of parchment and then a second quarter-sheet pan on top of the bacon to keep it flat.
Bake until the bacon is almost cooked but still flexible, 10 to 15 minutes. Remove from the oven and uncover the bacon. With a 2-inch pig-shaped cookie cutter, cut the bacon into as many pig shapes as possible. You may have to use a paring knife to make the edges clean.
Return the uncovered bacon to the oven and cook to the desired doneness, another 5 minutes or so. Transfer to a paper towel-lined plate to drain.
To make the apple bourbon fizz: In a large pitcher, mix the apple juice, honey, bourbon, and lemon juice. Refrigerate for at least 1 hour before serving.
To serve: Pour into mugs and top off each cocktail with sparkling water to taste. With kitchen shears, cut a small slit in the bottom of each pig and attach one to the rim of each mug.