The infamous foie gras ban was lifted in California two years ago, and restaurants are having a blast incorporating the fatty duck liver into everyday foods and drinks.
Nick & Stef’s Steakhouse in Downtown Los Angeles just announced a brand-new cocktail that incorporates foie gras into a fat-based cocktail: The Foie Gras Old Fashioned.
The foie gras is rendered until there’s an excess of fat on the frying pan. The fat is then strained and filtered multiple times and stored for 24 hours before serving.
Using Whistle Pig Whiskey, the rendered fat is mixed with the hard liquor. Sugars, bitters, and an orange peel are also added to the drink with garnished pieces of seared foie gras.
Evan Charest, corporate mixologist of the Pantina Restaurant Group, drew inspiration from the drink ‘Benton’s Old Fashioned’, which utilized bacon fat. Charest realized he hadn’t seen anyone do a take on foie gras, and wanted to create something a little more high-end for his regulars.
You can find it permanently on Nick & Stef’s cocktail menu starting December.