Duck Fat Sazerac

This cocktail is inspired by my recent trip to New Orleans, and more specifically the heavenly brunch we had at Atchafalaya (thanks for the recommendation, Joy!!) I probably think about that brunch at least once a week. My dad ordered the duck confit hash with poached eggs and a bacon vinaigrette, with a side of alligator sausage. I had a smoked salmon bagel, and a side of cheesy grits.

In addition to coffee we enjoyed a few cocktails, of course! A Pimm’s cup for me, and a duck fat sazerac for my dad. One sip of that sazerac, and I knew I had to make it at home. The fat-washing process leaves the whiskey with an added nutty flavor, and velvety texture. Plus, it couldn’t be easier to execute. Just follow the steps below, and you’ll be a fat-washing-machine in no time. Now if you’ll excuse me . . . it’s time for brunch!

Duck Fat Sazerac

The classic Sazerac cocktail is given a velvety richness that comes from fat-washing the whiskey before adding it to the cocktail

Servings: 1 750 ml bottle duck fat whiskey; 1 cocktail

INGREDIENTS

For the cocktail

• 2 oz duck fat rye whiskey
• 1 teaspoon rich simple syrup (2 parts sugar : 1 part water)
• 1 teaspoon absinthe (for rinsing the glass)
• 3 dashes Peychaud's bitters
• 1 dash Angostura bitters
• lemon twist (for garnish)

For the duck fat rye whiskey

• 750 ml rye whiskey
• 2 oz duck fat (volume)

INSTRUCTIONS

For the duck fat rye whiskey

1. Add the duck fat (softened) and rye whiskey into a wide-mouthed jar, and shake to combine.
2. Let the whiskey infuse for ~12 hours, agitating often.
3. Place in the freezer overnight.
4. Remove from the freezer, scoop off the layer of solid duck fat from the top of the jar, then strain the whiskey through a fine mesh strainer to remove any other solids.
5. Pour the whiskey through a coffee filter, then funnel back into the bottle.

For the cocktail

1. Combine the rye whiskey, simple syrup, and bitters into a mixing glass and stir.
2. Add ice and stir until chilled. Strain into an absinthe-rinsed frozen rocks glass. Garnish with the oil of a lemon twist, and discard.

(images by HonestlyYUM)