At Current Charcoal Grill in Birmingham, Alabama, bartender Allie Phifer gives new life to the fat skimmed from their Peking duck dish, using it to fat-wash rye whiskey for the restaurant’s signature cocktail, the Peking Order.
The drink is rounded out with Campari, housemade vermouth, and a touch of lemon – and for our home bartenders, duck fat is easy to find at most grocery stores. Try it out for yourself!
Photo by Caleb Chancey
Preparation
- Chill a Nick and Nora glass by placing in the freezer or by putting ice into the glass.
- Stir the ingredients in a mixing glass until chilled, about 15 seconds.
- Strain into the empty pre-chilled Nick and Nora glass.
- Express a lemon twist on top, wipe around the rim, and place in the drink to garnish.
*Duck Fat-Infused Rye Recipe
Ingredients
- 750 ml Rittenhouse Rye Whiskey
- 1 ½ oz. Rendered Duck Fat
Preparation
- Mix rye and duck fat in a freezer-safe glass container.
- Allow the mixture to infuse at room temperature for 12 hours, then transfer it to the freezer overnight.
- By morning, solidified fat will appear on the surface.
- Strain the rye using a chinois or cheesecloth, then seal it for future use.
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Source: Mixology News
