Duck Fat Sazerac

Duck Fat Sazerac
4.5 from 2 ratings
This isn't your normal classic cocktail. With this recipe, you can learn how to make your own rye whiskey that is infused with duck fat. Though it may sound unconventional, this cocktail is worth a try. Recipe courtesy of Bayou Bar
Prep Time
10
minutes
Cook Time
7.98
hours
Servings
1
servings
Duck Fat Sazerac
Total time: 8.15 hours
Ingredients
  • 4 750ml sazerac rye
  • 32 ounce smoked duck fat
  • 2 ounce duck fat infused sazerac rye whiskey
  • 1 bar spoon of 2:1 demerara
  • 5 dash of peychaud's bitters
  • herbsaint rinse
Directions
  1. Smoke duck fat over hickory for 4 hours at 100°F.
  2. Chill to room temp.
  3. Vacuum seal duck fat with rye whiskey at 99%.
  4. Strain through cheesecloth.
  5. Refrigerate and allow to sit for 4 hours.
  6. Strain through cheesecloth again.
  7. Ready to serve or use in a cocktail.
  8. Stir and strain Duck Fat Infused Sazerac Rye Whiskey, demerara, and Peychaud’s bitters into a chilled rocks glass that has been rinsed with Herbsaint.
  9. Garnish with a lemon twist.