Duck Fat Sazerac

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Credit: Jamie Pulford, Bartender, Bayou Bar, New Orleans
National Culinary Review, July/August 2023


2 ounces Duck Fat Infused Sazerac Rye Whiskey*
1 bar spoon of 2:1 Demerara
5 dashes Peychaud's bitters
Herbsaint rinse


Stir and strain Duck Fat Infused Sazerac Rye Whiskey*, demerara, and Peychaud’s bitters into a chilled rocks glass that has been rinsed with Herbsaint. Garnish with a lemon twist.

*Duck Fat Infused Sazarac Rye Whiskey

4 750ml Sazerac Rye
1 qt Smoked Duck Fat

1. Smoke duck fat over hickory for 4 hours at 100?. Chill to room temperature. Vacuum seal duck fat with rye whiskey at 99%.
4. Strain through cheesecloth. Refrigerate and allow to sit for 4 hours. Strain through cheesecloth again.
7. Ready to serve or use in cocktail.


1 drink


The National Culinary Review

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Association of Nutrition & Foodservice Professionals