This year, give thanks for duck fat and rye whiskey. With advice from owner and barman Nico de Soto of Mace in New York City, we turned this fatty fusion into a savory masterpiece. A spin on the New York Sour, this concoction is inspired by the turducken—a turkey stuffed with a chicken, which is stuffed with a duck—topped with sparkling Shiraz from The Black Chook (chook is an Australian term for chicken). Consider this your boozy main event.
- 1½ ounces duck fat-washed Wild Turkey 101 Rye Whiskey*
- ¾ ounce Cointreau
- ¾ ounce lemon juice
- ½ ounce The Chook Sparkling Shiraz
- Rosemary sprig, for garnish
- *Duck fat–washed Wild Turkey 101 Rye Whiskey:
- 1 750 ml bottle Wild Turkey 101 Rye Whiskey
- 2 ounces duck fat, rendered
Add the whiskey, Cointreau and lemon juice to a cocktail shaker filled with ice. Shake until chilled, and strain into a rocks glass filled with ice. Delicately pour the wine over the back of a cocktail spoon to float it on top of the drink. Garnish with the rosemary sprig.
For the Duck fat–washed Wild Turkey 101 Rye Whiskey, combine the whiskey and duck fat in a wide-mouthed jar. Shake thoroughly, and let sit for 2 hours. Place in the freezer to allow the fat to congeal and float atop the liquid, about 1½ hours. Break this cap and discard the hardened fat. Strain the whiskey through a coffee filter and funnel back into its original bottle.