Tag Archives: TRENDS

Fat-Wash Duck Whiskey

My chef at the restaurant where I work is pretty damn awesome.

She’s a constant supporter of us bartenders furthering our craft, and is always quick to help out in any way she can.

Her encouragement fuels my excitement for stepping up our cocktail game and vice-versa. The two of us can geek out pretty hard over obscure drink recipes, new techniques and vintage barware… So when I started telling her about how some bartenders have fat-washed whiskey with flavors like bacon and duck fat, it was only a matter of time before we had to try it ourselves.

From all that I’ve read about it so far, fat-washing just seems like a fancy name for infusing liquor in a certain way — a process where we add the fat and then later put the booze in the freezer to solidify the fat for removal.

This recipe for a Duck Sazerac was what we followed when making our own bottle of fat-washed rye whiskey, which is pictured below:

  

So, first and foremost I should say that this was an experiment for ourselves — and not anything we’re serving.

But in terms of the end result, I think we were both pretty impressed with the way the duck fat softened the rye whiskey — sweetening it and smoothing it out.

I’ve seen recipes online using bourbon, but I’m glad we went with rye. So much of the heat and pepper was softened, but the spirit still comes through. 

The rye recipes I’ve seen online for this fat-washed duck rye were basic drinks like the Sazerac and the Manhattan. My intent is to do a Smoked Duck Julep (and just in time for the Kentucky Derby no less). I’ve still got to test out making a smoked simple syrup and weigh it against a scotch rinse and other smoke options.

And I hope Jim Beam doesn’t mind my modification of its label in the picture above!

Further Reading:

— Here’s an article entitled The Science Of Fat-Washing.

— Another How To” post, but this one has a video.

— A recipe for a Smoked Duck Manhattan.

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Filed under BRANDS, FAT-WASH, IN PROGRESS RECIPES, NEW TO ME, RYE WHISKEY, SIMPLE SYRUP, TRENDS, WHISKEY

Predicting The Future: Booze In 2015

The nail is in the coffin! The year 2014 is dead — dead, dead, dead!IMG_6110

But before it was buried and put to rest though, a number of sites online took a minute out from writing retrospectives to look ahead at what we might see in the coming year.

What will be the big trends of 2015? I’ve got a half-dozen links posted below. And there is some overlap of ideas between them, especially when it comes to simply pointing out the extension of trends which already hit the ground running in 2014.

Still, there are quite a few interesting ideas proposed in these lists:

•Liquor.com — Link
•Details — Link
•TechTimes — Link
•DrinkSpirits.com — Link
•The Spirits Business — Link

And then there’s this
• International Food & Restaurant Consultants — Baum & Whiteman Report

I separated the above link from the others because it is largely a report about food. That said, there is also a lot in the report about bars and booze. It’s a 19-page document, not a web list like all the other lists. And there’s a lot of interesting ideas and predictions proposed.

Can’t handle 19 pages? Here’s an article about the report:
•Gothamist — Food Trends In 2015

Everyone wants to be ahead of the curve.

Me? I can’t wait to be completely blindsided by something awesome this coming year, whether it’s just a new flavor, product, brand or technique — or whether it’s something that turns the whole industry on its ear.

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Filed under 2015, LISTS, TRENDS