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
1750 ml bottle duck fat whiskey; 1 cocktail
Servings
1750 ml bottle duck fat whiskey; 1 cocktail
Ingredients
For the cocktail
For the duck fat rye whiskey
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.