Our Whisky

Duck Duck Booze

Cocktail Credit: Nick Farrell of the Iron Gate Restaurant in Washington, DC
Photo Credit:  Virginia Distillers Association Tastemaker Series

  • 1 oz. Duckfat Washed Filibuster Bourbon Whiskey
  • 1/2 oz. Port Cask Finished Virginia-Highland Whisky
  • 1/2 oz. Zucca (or Cappelletti Sfumato, if you can find it)
  • 1/2 oz. Cocchi Torino Vermouth
  • 1/2 oz. Dry Vermouth
  • Two dashes Regan’s Orange Bitters

Duckfat Wash:

  • 1.5 oz. Duckfat per 750 mL.
  • Filibuster Bourbon Whiskey
  • Peel of one orange
  • Three-star anise
  • 2 tsp. Pomegranate molasses

Simmer duck fat, pomegranate molasses, star anise, and orange peel for three minutes. Remove from heat. Discard orange peel and star anise. Add to Filibuster Bourbon Whiskey. Let sit overnight at room temperature (12-24 hrs). Freeze for four hours. Fine strain bourbon to separate out duck fat.