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Lamb-Infused Whiskey Cocktail

Lamb-Infused Whiskey Cocktail | Carla Choy

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 

for compote  
1 cup Luxardo Maraschino cherries w/ syrup 
⅔ cup water  
¼ cup sherry 
1 teaspoon orange zest 

for whiskey
750 mL rye whiskey

other cocktail 
lemons (Enough for ¾-ounce fresh squeezed juice)
2 tablespoon Amaro (Italian bitters)

Lamb-Infused Whiskey | Carla Choy

lamb-infused whiskey 
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. 

for service
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. 

Get the recipes from "Meals Ready to Eat" with this link

All images: Lamb-Infused Whiskey | Carla Choy