Christmas Cocktails: Duck Fat Washed Sazerac

Inspired by the tradition of serving game and bird at Christmas, here’s how to make duck fat washed Sazerac.

Duck Fat Washed Sazerac

In this variation on the classic Sazerac recipe, we’ve applied the fat washing technique to rye whiskey.

We’ve covered how to fat wash spirits in a previous article. The method involves using liquid fat, in this case melted duck fat, and mixing it with rye whiskey in a glass container, shaking it a few times then freezing it overnight. The fat will solidify in a layer that sits above the whiskey. The next day, a hole is made through the solid fat and the liquid is strained twice to remove any remnants of the solid fat.

Duck Fat Washed Sazerac does not taste like you’re eating greasy duck fat. It simply adds a rich mouthfeel, a hint of a savoury note and a silky texture to the drink. It makes an ideal classic cocktail to enjoy on Christmas Eve.

Duck Fat Washed Sazerac Recipe

Ingredients

  • 60 ml duck fat washed rye whiskey*
  • 15 ml simple syrup
  • 15 ml absinthe
  • 3 dashes Peychaud’s bitters

Glassware: rocks glass
Garnish: lemon twist

For the duck fat washed rye whiskey:

  • 250 ml rye whiskey
  • 20 g duck fat

Glassware: old fashioned glass
Garnish: lemon twist (expressed and discarded)

Method

In a mixing glass, combine the rye whiskey, simple syrup, bitters and stir. Add ice and stir until chilled. Strain into an absinthe-rinsed chilled rocks glass. Express the oil of a lemon twist then discard.

* To make the duck fat washed rye whiskey, melt the duck fat and add it with rye whiskey into a wide-mouthed jar. Cover and shake well. Leave it to infuse for a few hours, shaking the jar every so often then freeze overnight. The next day, remove it from the freezer, make a hole through the solid duck fat then strain the whiskey through a fine mesh strainer to remove any other solids. Strain the whiskey again through a coffee filter then pour into a bottle.

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Christmas Cocktails: Duck Fat Washed Sazerac was last modified: December 21st, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.