+ Click image to enlarge

Chocolate Cochon
Mixologist Jamie Boudreau of Tini Bigs Seattle, WA
Adapted by StarChefs.com
December 2008
Yield: 1 Cocktail

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

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.

back to top