Created by Don Lee of New York City’s PDT in 2007, this cocktail started the fat-washing cocktail trend that’s still active in bars all over the world.
This recipe originally appeared as part of “Meat-Washed Cocktails Exist and Here's Where to Find Them.”
Add all the ingredients into a mixing glass and stir.
Strain into a rocks glass with one large ice cube.
Express the oil of an orange peel over the cocktail and drop in the peel.
*Fat-washed Four Roses bourbon (from Jim Meehan’s “The PDT Cocktail Book”): In a cambro/container, combine 1 750 mL bottle of Four Roses bourbon and 1 1/2 oz liquified fat from Benton’s Smoky Mountain country ham. Set aside for 4 hours to infuse. Place the container in the freezer for 2 hours. Take the container out of the freezer, and strain the bourbon from the solidified fat with terry cloth or cheesecloth.