The Butcher Block
A rye and bacon-washed bourbon split that tips toward the spice of rye while carrying the smokehouse depth of the fat-wash.
Served in a Coupe glass · Garnish: Brandied cherry · Difficulty: hard
Ingredients
- 1 oz Bacon Fat-Washed Bourbon
- 1 oz Rye Whiskey
- 0.75 oz Sweet Vermouth
- 2 dashes Angostura Bitters
- 1 dash Orange Bitters
Instructions
- Prepare bacon fat-washed bourbon in advance.
- Combine all ingredients in a mixing glass with ice.
- Stir until well chilled, about 30 seconds.
- Strain into a chilled coupe.
- Garnish with a brandied cherry.