Appears in 10 Collections
Appears in 10 Collections
About The Duck Hunt Cocktail
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 in The Duck Hunt Cocktail
8 1⁄2 oz Duck stock, strained
8 1⁄2 oz
Duck stock, strained
Half egg white
Half egg white
1 tbsp Cold water
1 tbsp
Cold water
1⁄2 g Maldon sea salt
1⁄2 g
Maldon sea salt
1⁄2 g Smoked black pepper
1⁄2 g
Smoked black pepper
3 1⁄2 oz Dolin Génépy des Alpes liqueur
3 1⁄2 oz
Dolin Génépy des Alpes liqueur
1⁄5 oz St. George Absinthe Verte
1⁄5 oz
Garnish:
Glass:
How to make The Duck Hunt Cocktail
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.
Pour the seasoned stock, Génépy and absinthe into a rocks glass.
Garnish with toasted juniper berries, whole caraway seeds and a rosemary sprig.
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