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.Â
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.Â
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.Â
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.Â
4-6 Weeks
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.Â
Hand-made premium oak barrels specially designed and crafted for aging spirits and cocktails.
info@urbanbarrel.ca
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