Duck, Duck, Booze

presented by Nick Farrell, Mixologist

Ingredients:

  • 1 oz duckfat washed Filibuster Bourbon Whiskey
  • 0.5 oz VA Distillery Company Virginia Highland Malt Whisky
  • 0.5 oz Zucca (or Cappelletti Sfumato, if you can find it)
  • 0.5 oz Cocchi Torino Vermouth
  • 0.5 oz Dry Vermouth Two dashes Regan’s Orange Bitters

Preparation:

Simmer duck fat, pomegranate molasses, star anise, and orange peel for three minutes. Remove from heat. Discard orange peel and star anise. Add to Filibuster Bourbon Whiskey. Let sit overnight at room temperature (12-24 hrs). Freeze for four hours. Fine strain bourbon to separate out duck fat.

Duckfat wash
1.5 oz. Duckfat per 750 mL.
Filibuster Bourbon Whiskey
Peel of one orange
Three-star anise
2 tsp. Pomegranate molasses

 

Duck, Duck, Booze