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.
- 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
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.