cocktail: Le gros lard

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Le gros lard

Made by: Vincent Lapointe, Gwénaël Minter, Gueshly Masson

Niveau de difficulté: Easy

Coming soon

Ingredients

1.5 oz Buffalo Trace Bourbon
0.5 oz Maple Liqueur
0.16 oz Smoked BBQ Lab Bitters

Method

Mix all ingredients in a glass and pour over ice in the glass with the salt rim
Old fashioned glass
Garnish with bacon fat rim and smoked salt

Bourbon

Winter

Amer saveur de BBQ fumé fait à la main au Québec par les Labtenders du Lab. En vente à la SAQ.

Whiskey distillery located in Frankfort, Kentucky.

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