cocktail: Le gros lard

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Le gros lard

Made by: Vincent Lapointe, Gwénaël Minter, Gueshly Masson
  • Niveau de difficulté: Easy

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

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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