Cocktail & Other Recipes By Spirit Other Cocktails

Duck Hunt

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.

Ingredients

  • 8 1/2 oz Duck stock, strained
  • Half egg white
  • 1 tbsp Cold water
  • 1/2 g Maldon sea salt
  • 1/2 g Smoked black pepper
  • 3 1/2 oz Dolin Génépy des Alpes liqueur
  • 1/5 oz 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.