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 | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

Duck Fat Sazerac | HonestlyYUM (honestlyyum.com)

DUCK FAT SAZERAC

Ingredients:

   For the cocktail

  • 2 oz duck fat rye whiskey
  • 1 tsp rich simple syrup (2 parts sugar, 1 part water)
  • 1 tsp 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 (volume) duck fat

Directions:

   For the duck fat rye whiskey

  • Add the duck fat (softened) and rye whiskey into a wide-mouthed jar, and shake to combine.
  • Let the whiskey infuse for ~12 hours, agitating often.
  • Place in the freezer overnight.
  • 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.
  • Pour the whiskey through a coffee filter, then funnel back into the bottle.

   For the cocktail

  • Combine the rye whiskey, simple syrup, and bitters into a mixing glass and stir.
  • 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)