Lamb-Infused Whiskey Cocktail | KCET
Lamb-Infused Whiskey Cocktail
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)
More Meals Ready to Eat Stories
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.
Get the recipes from "Meals Ready to Eat" with this link.
All images: Lamb-Infused Whiskey | Carla Choy
Connect with KCET
“Imperishable,” a public art installation boasting 8-foot-tall towers full of Cheetos, focuses on food accessibility and equity and how this impacts Los Angeles’s diverse communities.
A Q&A will immediately follow the screening with director James Mangold.
What is knowledge? What kinds of things do we know, and how do we learn them? Philosopher and professor Tyler Burge, evolutionary biologist and podcaster Shane Campbell-Staton and theater artist Sylvan Oswald answer these questions.
The influence of the Texas Rangers on border militarizaton stretches from its creation in the 19th century, through the inception of Border Patrol and ties to the NRA, to the Minutemen movement that rose to prominence in the early 21st century.
- 1 of 209
- next ›
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
- 1 of 2
- next ›