Condé Nast Traveler features Snackbar’s Big Bad Manhattan in their Global Cocktail of the Week Feature.

From the article: “Snackbar’s creative beverage team frequently goes DIY, infusing liquors and bittering agents to broaden their playlist. To make the Big Bad Manhattan, Snackbar beverage director Drew Stevens created homemade bitters using freshly frizzled bacon snagged from the BBB pantry. And since this is a John Currence kitchen, there’s no such thing as basic bacon. This is tabasco and brown sugar bacon.”

Read more here.