At Bacari GDL, they are getting creatie with the cocktails. Case in point: the Duck Fat Sour made with a dry orange curacao infused with duck fat mixed with rye, lemon, simple syrup, and egg white, garnished with cranberry bitters and cinnamon.
“The Duck Fat Sour is the perfect combination of sweet and savory,” explains Danny Kronfli, Co-Owner and Beverage Director. “People don’t usually think about putting this type of savory ingredient in a cocktail, but it adds an extra layer of richness that you would find by adding bacon or butter to a dish.”
The duck, he adds is simply seasoned with bay leaf, sugar, and salt, to let the tenderness of the bird shine through. “Those spices are enhanced with the absinthe rinse on the glass. The drink is also a nod to the classic French dish “Duck A L’Orange”, as the duck fat comes together with the dry curacao – which is made with orange peel. Don’t skip the cranberry bitters and cinnamon dusting on top – they are essential to completing the overall flavor profile!”
Duck Fat Sour recipe and preparation
- 1.5 oz Rye
- .5 oz Duck Fat Curacao
- .75 oz Fresh Lemon
- .5 oz Simple
- .5 oz Egg White
*Place the Dry Curacao and Duck Fat together in a bag. Sous Vide for 4 hours in 165 degrees Fahrenheit. Freeze, then strain. Mix Cocktail: dry (no ice) shake ingredients together. Pour into an Absinthe-rinsed coupe glass. Garnish with cranberry bitters and cinnamon.
Bacari GDL details
757 Americana Way, Glendale, CA 91210; 818-696-1460; bacarigdl.com; @bacarigdl
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