Inspired by the tradition of serving game and bird at Christmas, here’s how to make 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
- 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)
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.
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