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Barrel Aged Duck Washed Sazerac

Once upon a time, in the heart of New Orleans, there was a small bar that was known for its impeccable cocktails. The bartenders there were true artists, constantly experimenting with new ingredients and techniques to create the perfect drinks. 

One day, they decided to try something truly unique – a barrel aged duck washed Sazerac cocktail. They began by washing the inside of a barrel with duck fat, infusing it with rich and savory flavors. Then, they combined rye whiskey, absinthe, and Peychaud’s bitters in the barrel, letting it age for several weeks. 

When the cocktail was finally ready, the bartenders poured it into a chilled glass, adding a lemon twist for a touch of brightness. The first sip was like nothing anyone had ever tasted before – the duck fat brought out the rye whiskey’s natural flavors, creating a rich and complex drink that was both savory and sweet. 

As news of the cocktail spread, people came from all over the world to try it, and the small bar became a destination for cocktail lovers everywhere. And even now, years later, the barrel aged duck washed Sazerac remains one of the most sought-after drinks in all of New Orleans. 

Barrel Aged Duck Washed Sazerac

Aging Time

4-6 Weeks

Ingredients:

  • Duck Fat
  • Knob Creek
  • 18 oz Knob Creek
  •  6 oz ounces rendered duck fat
  • 18oz duck fat-infused Knob Creek
  • 10oz Hennesey
  • 3oz L’Absinthe Sordide
  • 3/4oz Peychaud’s Bitters
  • 1.5oz simple syrup

Elevate your cocktail game by creating a luxurious and rich duck fat-infused rye. Follow these simple steps to achieve the perfect balance of flavors: combine the smooth rye with savory duck fat in a glass container and let it infuse at room temperature for 12 hours. After freezing it overnight, the fat will have solidified into white globs on top, which you can easily strain out using a  cheesecloth. The result is a unique and decadent ingredient that will add depth and complexity to your cocktails. 

Instructions:

  1. Pour the strained mixture of duck asked Knob Creek into a one liter oak barrel.
  2. Add Hennesey, L’absinthe, Peychauds, and simple sugar to your barrel.
  3. Seal the barrel and let it age for at least four to six weeks.
  4. Serve over ice and garnish with a lemon wheel and express the oils over the glass.

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