Glazed Brussels Sprouts with Whisky and Double Smoked Bacon

As a kid or even young adult you couldn't get me to eat Brussels Sprouts, but wow, how I love them now.  Here is a great recipe for them.

8 cups Brussels sprouts, about 1 kg
1/2 cup chopped double smoked bacon
2 tbsp Canadian Whisky
2 tsp maple syrup
1 pinch coarse salt
1 pinch fresh cracked pepper

1. Trim ends off Brussels sprouts; cut an X in the base of each, halving any large sprouts.  Ina large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander.  To make ahead: Chill in cold water; drain again and roll in towel.  Refrigerate for up to 1 day.  Increase cooking time in glaze, below to 5 minutes.
2. In the same pan, cook bacon over medium high heat until cooked but not crisp, about 5 minutes.  Drain off all but 2 tbsp of the fat; add whisky and maple syrup and cook, stirring for 30 seconds. Return sprouts to pan; cook, stirring until coated about 1 minute.  Sprinkle with salt and pepper.

Serves 8 to 10