This luxurious cocktail at Canard, a new concept from chef Gabe Rucker that opened in Portland, Ore., on April 16, is made with foie gras fat-washed bourbon; Sauternes, a sweet French wine; apricot brandy; sherry; bitters; and a house-made candied apricot. Fat-washing is a technique in which bartenders use fatty substances, like nut oils or animal fat, to infuse spirits with flavors. When a mixture of spirits and fat is placed in the freezer, the fat eventually separates and freezes at the top while the spirits remain liquid at the bottom due to the lower freezing point of alcohol. With a foie gras fat-washed bourbon, what remains after the process is a bourbon infused with the flavor of foie-gras but with none of the fat.
Availability: Indefinitely
Price: $15