Those who can’t resist a smoky cocktail or order the first drink on the menu promising a garnish of cured meat should stir up this four-ingredient bacon-flavored bourbon drink, by Dylan Holcomb of Denver’s Beatrice & Woodsley and Mario’s Double Daughter’s Salotto, served on some seriously meaty rocks.
Add the broth ice cubes, and stir approximately 30 times.
Strain into a coupe glass.
Garnish with a baby back rib bone.
*Osso Good bison bone broth ice cubes: Combine the broth with equal parts water, chill in the refrigerator for 12 hours, skim off the fat layer that floats to the top, and place into large ice cube trays to freeze.