Try something bolder than bubbles this New Year’s

Not everything for New Year’s Eve needs to be fussy, bubbly or frilly.
So we started with a stiff pour of Scotch whisky. To dress it up for the occasion, we spiked it with ice cider, apple brandy and a splash of lemon juice.
To go with it, we slowly candied some bacon. The bacon also can be made ahead of time and kept at room temperature for three days. Just be sure to get thick-cut bacon. You want meaty and bold for this.
WINTER ORCHARD SCOTCH
Start to finish: 5 minutes
1½ ounces Scotch whisky
1 ounce ice cider
½ ounce apple brandy
½ tsp. lemon juice
Can’t find ice cider? Substitute ice wine.
Combine all ingredients in a double old fashioned glass. Stir, then add an ice cube, if desired.

SLOW CANDIED BACON
Start to finish: 2 hours
15 minutes (15 minutes active)
1¼ cups packed brown sugar
1 tsp. red pepper flakes
1 tsp. ground mace
20 ounces thick-cut bacon
Heat oven to 250 F. Line a rimmed baking sheet with foil.
In a small bowl, mix together brown sugar, red pepper flakes and mace. Arrange bacon in a single layer in the prepared baking sheet. The bacon can touch, but should not overlap. Spread brown sugar mixture evenly over bacon, covering all the slices. Bake for 2 hours.
Allow bacon to rest for 10 minutes in the pan before transferring to a wire rack to finish cooling. Store in an airtight container between sheets of kitchen parchment or waxed paper.
Servings: 10
Nutrition information per serving: 340 calories; 200 calories from fat (59 percent of total calories); 23 g fat (8 g saturated; 0 g trans fats); 35 mg cholesterol; 28 g carbohydrate; 0 g fiber; 27 g sugar; 7 g protein; 380 mg sodium.