When subjected to the fat-washing process, rye takes on an incredibly rich and silky texture. This luxurious cocktail from from Haddingtons in Austin, Texas tastes clean, nutty, and not the least bit cloying.
Recipe from Bill Noris.
- For the duck fat infused rye
- 750 mL rye
- 1.5 ounces rendered duck fat
- For The Duck Fat Sazerac
- 2 ounces duck fat infused rye
- 2 dashes Peychaud's bitters
- 1 barspoon simple syrup
- Lemon twist
To make the duck fat infused rye: combine the rye and duck fat in a glass container that will fit in your freezer. Let infuse at room temperature for 12 hours, then freeze overnight. In the morning, white globs of fat will be floating on top. Strain the rye through a chinois or cheesecloth and reseal for later use.
Fill a mixing glass with ice. Add duck fat infused rye, bitters, and simple syrup. Stir until well chilled, about 15 seconds.
Rinse a chilled old fashioned glass with absinthe and discard excess. Strain rye mixture into glass.
Using a match, light the lemon peel over the glass while squeezing it to release citrus oil. Drop the lemon peel into the glass and serve straight up.