Not That Anyone Should Care

I like the thought; I think where I'm dubious is how to round the edge of the alcohol such that you get the enjoyment of bacon/maple without the martini burn that's fairly irrelevant in this case. The smokiness of the bacon would be another factor; there's a point, particularly with good wood-smoked bacon that the smoke flavor is assertive enough that it's jarring with other ingredients, even things like maple it'd ordinarily go well with. Add even a little bit of bacon fat to that and yuck.

So I'm down for "yum" but I know I'd wind up with a couple of undrinkable attempts before I came up with something good.