Chocolate Cochon
Mixologist Jamie Boudreau of Tini Bigs – Seattle, WA
Adapted by StarChefs.com
December 2008
Yield: 1 Cocktail
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INGREDIENTS
1½ ounces bacon-infused bourbon
¼ ounce amaro Ramazotti
¼ ounce crème de cacao
¼ ounce kirsch
1 dash of Angostura bitters
To Assemble and Serve
1 orange twist
METHOD
Combine bourbon, amaro, crème de cacao, kirsch, and bitters. Stir and strain into a rocks glass with a large ice cube. Garnish with a flamed orange twist.
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