Fill a large Ziploc bag with brown sugar, place bacon separately in the bag and shake until well coated. Repeat with the rest of the bacon strips. Place on an oven safe wire rack and bake for 15-20 minutes until caramelized and the bacon is crispy. Let cool. Keeps in fridge in an air-tight container up to 4 days.
In a whisky cocktail cup add your whisky, angostura bitters, maple syrup and orange peel. Stir until well combined. Fill your cup half-way with ice. Stir again until whiskey is cooled and well combined. Garnish with maraschino cherry and candied bacon.