The Peking Order
At Current Charcoal Grill in Birmingham, Alabama, bartender Allie Phifer gives new life to the fat skimmed from their Peking duck dish, using it to fat-wash rye whiskey for the restaurant’s signature cocktail, the Peking Order.
The drink is rounded out with Campari, housemade vermouth, and a touch of lemon – and for our home bartenders, duck fat is easy to find at most grocery stores. Try it out for yourself!
Photo by Caleb Chancey
Preparation
Chill a Nick and Nora glass by placing in the freezer or by putting ice into the glass.
Stir the ingredients in a mixing glass until chilled, about 15 seconds.
Strain into the empty pre-chilled Nick and Nora glass.
Express a lemon twist on top, wipe around the rim, and place in the drink to garnish.
*Duck Fat-Infused Rye Recipe
Ingredients
750 ml Rittenhouse Rye Whiskey
1 ½ oz. Rendered Duck Fat
Preparation
Mix rye and duck fat in a freezer-safe glass container.
Allow the mixture to infuse at room temperature for 12 hours, then transfer it to the freezer overnight.
By morning, solidified fat will appear on the surface.
Strain the rye using a chinois or cheesecloth, then seal it for future use.
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