Duck Dive

1 oz Duck Fat bourbon* [Old Granddad Bonded]
1 oz Apple Brandy [Short Path]
1/2 oz Ginger Liqueur [Barrow’s Intense]
Few dashes lemon ginger bitters [Hella Cocktail]

Stir with ice, strain into a rocks glass. Garnish with lemon twist.

* Combine ~2 oz duck fat with ~8 oz bourbon in a glass jar. Let sit at room temperature for about an hour. Place in freezer for about 2 days. Then remove from freezer and discard fat cap (or save for later), and strain through coffee filter. Fat washed bourbon can be stored in the fridge for a few weeks.

For New Year’s Eve, I took my first stab at fat washing booze by infusing brown butter into bourbon.  It was super easy and, more importantly, delicious, particularly in an Old Fashioned.  I also did some cooking that night, including a sous-vide duck breast.  After searing it off to crisp up the skin, there was a fair amount of duck fat leftover.  Armed with my new fat washing experience, I poured it into some bourbon. Continue reading →