Lamb-Infused Whiskey Cocktail
Inspired by Darling Farm and 10th Moutain Whiskey, Nice Guy mixologist Matt Seigel concocts this unusual mix of savory and spirit in this cocktail.
INGREDIENTS
for lamb fat
2 pounds boneless lamb belly
for compote
1 cup Luxardo Maraschino cherries w/ syrup
⅔ cup water
¼ cup sherry
1 teaspoon orange zest
for whiskey
750 mL rye whiskey
other cocktail
lemons (Enough for ¾-ounce fresh squeezed juice)
2 tablespoon Amaro (Italian bitters)
rosemary
ice
INSTRUCTIONS
lamb-infused whiskey
Place a large stainless steel saute pan over medium low heat. Add lamb belly and cook for 25 minutes, adding water to help render fat. Drain lamb fat into separate container and set aside. Combine 750mL rye whiskey and 2 to 4 ounces of lamb fat into a large non-reactive container. Stir until well incorporated. Allow the mixture to rest for at least 4 hours. Place into freezer for 2 to 4 hours. Once congealed, remove top layer of fat from mixture. Strain remaining whiskey through a cheesecloth, and funnel back into the original bottle (optional).
compote
Add all ingredients (except orange zest) in medium sauce pot and simmer(on low) for 4-6 hours, stirring occasionally. When thick like a jam, zest orange over into the compote.
cocktail
In a cocktail shaker, combine 2 scoops cherry compote, lemon juice, Amaro, 1 ½ oz whiskey mixture, and 1 cup ice. Shake vigorously for 10 seconds.
for service
Place a few muddled cherries into the bottom of a chilled coupe glass. Using a hawthorn strainer slowly pour cocktail into the glass. Garnish with sprig of rosemary.
Get the recipes from "Meals Ready to Eat" with this link.
All images: Lamb-Infused Whiskey | Carla Choy
