Foie Gras Old Fashioned
A duck fat-washed bourbon — the technique adapted from Audrey Saunders, refined by countless Aviary-generation bartenders. The fat deposits silkiness and umami into the whiskey without making it taste like dinner.
Served in a rocks glass · Garnish: Expressed orange peel · Difficulty: hard
Ingredients
- 2.5 oz Duck Fat-Washed Bourbon
- 0.25 oz Demerara Syrup
- 3 dashes Angostura Bitters
Instructions
- To fat-wash: render duck fat; combine 1.5 oz warm duck fat with 16 oz bourbon; rest 4 hours; freeze; filter twice through coffee filter.
- Combine washed bourbon, syrup, and bitters in a mixing glass.
- Stir over ice 35 seconds.
- Strain over a single large cube in a chilled rocks glass.
- Express a wide orange peel over the glass; discard.