Barn Swallow
Contributed by Ben Potts

• 1.5 oz Bulleit® Bourbon
• 3/4 oz Byrrh Grand Quinquina
• Dash of Lemongrass Tincture
• Dash of Cherry Bark Vanilla Bitters

Add all ingredients, stir over ice, strain over a rocks glass with a big ice cube and garnish with a lemon zest.