Cocktail & Other Recipes By Spirit Other Cocktails

Duck Hunt

Written by
Eric Rivera
Published 01/20/17
Duck Hunt Image: Tim Nusog

Ambitious home cooks who want to add some fancy French flavors to their cocktail glasses should try this duck-stock-based drink by Eric Rivera, the executive chef at Seattle’s The Bookstore Bar & Café, that will seriously impress dinner guests.

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Ingredients

  • 4 1/4 ounces duck stock, strained
  • 1 Tbsp cold water
  • 1/2 ounce egg white
  • 1/4 gram Maldon sea salt
  • 1/4 gram smoked black pepper
  • 1 3/4 ounces Dolin Génépy des Alpes liqueur
  • 1 dash St. George absinthe verte
  • Garnish: toasted juniper berries
  • Garnish: whole caraway seeds
  • Garnish: rosemary sprig

Steps

  1. In a small saucepan, warm the duck stock. In a small bowl, combine the egg white and cold water, then stir that mixture into the warm stock. Bring to a simmer. Remove pan from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.) Pour the stock through cheesecloth into a small, clean bowl to strain out the particles and egg white. Add the salt and smoked pepper.

  2. Pour the seasoned stock, Génépy and absinthe into a rocks glass.

  3. Garnish with toasted juniper berries, whole caraway seeds and a rosemary sprig.