Inspired by Darling Farm and 10th Moutain Whiskey, Nice Guy mixologist Matt Seigel concocts this unusual mix of savory and spirit in this cocktail.
for lamb fat
2 pounds boneless lamb belly
1 cup Luxardo Maraschino cherries w/ syrup
⅔ cup water
¼ cup sherry
1 teaspoon orange zest
750 mL rye whiskey
lemons (Enough for ¾-ounce fresh squeezed juice)
2 tablespoon Amaro (Italian bitters)
Place a large stainless steel saute pan over medium low heat. Add lamb belly and cook for 25 minutes, adding water to help render fat. Drain lamb fat into separate container and set aside. Combine 750mL rye whiskey and 2 to 4 ounces of lamb fat into a large non-reactive container. Stir until well incorporated. Allow the mixture to rest for at least 4 hours. Place into freezer for 2 to 4 hours. Once congealed, remove top layer of fat from mixture. Strain remaining whiskey through a cheesecloth, and funnel back into the original bottle (optional).
Add all ingredients (except orange zest) in medium sauce pot and simmer(on low) for 4-6 hours, stirring occasionally. When thick like a jam, zest orange over into the compote.
In a cocktail shaker, combine 2 scoops cherry compote, lemon juice, Amaro, 1 ½ oz whiskey mixture, and 1 cup ice. Shake vigorously for 10 seconds.
Place a few muddled cherries into the bottom of a chilled coupe glass. Using a hawthorn strainer slowly pour cocktail into the glass. Garnish with sprig of rosemary.
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All images: Lamb-Infused Whiskey | Carla Choy