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.
- 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
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.