Foie-washed bourbon may be the star, but culinary architecture serves to balance this cocktail. Cynar brings a vegetal component, whiskey barrel aged bitters contribute a bittering agent, aromatics and sweetness come from the Cocchi Americano, and a finishing orange peel rub adds acid and floral notes. A full-bodied richness characterizes the slightly sweet cocktail. Foie is easily detected in the mix, but the supporting flavors that surround the distinct irony, salty fat serve to roll the flavors into a whole that takes the drink beyond the featured ingredient.
- For the foie washed bourbon:
- 2 ounces rendered fat from foie gras
- 1 750 mL bottle Old Fitzgerald bourbon
- For the cocktail:
- 1 1/2 ounce foie-washed bourbon
- 1 ounce Cynar
- 1 ounce Cocchi Americano
- 3 dashes Fee Brothers Whiskey Barrel Aged bitters
- Garnish: orange twist
For the foie-washed bourbon: Melt the rendered foie fat in a skillet over medium heat. Pour the bourbon into a large non-reactive measuring cup. Add hot foie to the bourbon and stir. Allow to cool and steep for 6-8 hours.
Place the bourbon in the freezer for 8 hours. Strain the fat off the bourbon by pouring it through a fine mesh sieve into a clean bowl. Line the sieve with a coffee filter and strain a second time.
For the cocktail: Fill a mixing glass with ice. Add foie-washed bourbon, Cynar, Cocchi Americano, and bitters. Stir. Strain into an un-iced rocks glass. Rub rim of glass with orange twist, then add twist to drink.