Categories
Recipes

How to Make a Venison Fat-Washed Whiskey Cocktail

fast-washed-cocktail

Feel like your cocktail is missing a hint of indulgence? This latest drink recipe comes from Fiola in DC and incorporates a technique called fat washing. After chefs cook venison, the rendered fat is set aside. The fat is stirred together with rye and placed in a freezer overnight. The next day, the solidified fat is scooped off and a smooth, caramel flavor is left behind.

It’s a heavy cocktail that makes a great night cap.

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Fiola’s Venison Fat-Washed Whiskey Cocktail

Yields: 24 ounces.

Ingredients

  • 2½ ounces venison fat
  • 1 (750-ml) bottle of Rittenhouse Rye Whiskey

 How to Make It

  • Over low heat, warm the venison fat in a small saucepan.
  • Stir until it becomes molten, about 5 minutes.
  • Pour the liquid fat into a large, nonreactive container. Pour the rye into the container with the fat; stir.
  • Cover and let stand for 4 hours, then place the container in the freezer overnight.
  • Remove the solid fat. Strain through a cheesecloth 2–3 times. Pour the strained contents back into the original bottle and label.
Categories
Hit-Or-Miss

Apparently the Father of Our Country Made Really Crappy Whiskey

georgewashingtonwhiskey

There were many things my history teachers told me George Washington was good at. Like having wooden teeth for example and posing for legal tender. But according to the folks over at Death and Taxes, one thing our first founding father wasn’t good at was booze. Or, more specifically, making booze.

Starting today, the first president’s estate at Mount Vernon will be releasing 1,100 bottles of the president’s original recipe un-aged rye whiskey for $95 each, despite reports that the concoction actually tasted “very bad.”

According to an essay published in American History in 2010 and partially summarized in Death and Taxes, the whiskey has been said to have a “pretty sharp taste” – though that didn’t stop at least 15,000 gallons of the stuff from being pushed through the distillery’s doors back in the good ol’ days of colonial America.

Today, the estate prides itself on maintaining the same grain recipe and fermentation process as those once used by folks who drank day-in and day-out, in sickness and in health, for nearly every reason imaginable.

Well you know what they say, if you can’t beat ’em . . .

H/T + PicThx Neatorama, Death and Taxes