General Manager Tyler Montegomery explains that they could remove more fat "if we wanted to" by running the fat-infused bourbon through a fine sieve with a cheesecloth in it. "But we don't, we want you to taste the greasiness of the bacon fat." Alright then.
For the Bourbon Pig cocktail--which is on their regular menu--they combine the infused bourbon with angostura bitters and sugar. The result is completely over the top: fatty, smoky, salty goodness. Oh, and it's garnished with a fried pig's ear. Ball so hard, LA. --Matt Duckor