Inspired by Darling Farm and 10th Moutain whiskey, Nice mixologist Guy Matt Seigel concocts this unusual mix of salty and spirit in this cocktail.
for the lamb fat
2 pounds boneless lamb belly
1 cup Luxardo maraschino cherries with syrup
cup of water
¼ cup of sherry
1 teaspoon of orange zest
for the whiskey
750 ml rye whiskey
lemons (enough for ¾ ounce of freshly squeezed juice)
2 tablespoons of Amaro (Italian bitters)
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lamb infused whiskey
Place a large stainless steel sauté pan over medium-low heat. Add the lamb breast and cook for 25 minutes, adding water to help build up the fat. Drain the lamb fat in a separate container and set aside. Combine 750 ml of rye whiskey and 2 to 4 ounces of lamb fat in a large, non-reactive container. Stir until well incorporated. Let the mixture sit for at least 4 hours. Place in the freezer for 2 to 4 hours. Once frozen, remove the top layer of fat from the mixture. Filter the remaining whiskey through cheesecloth and pour it into the original bottle (optional).
Add all the ingredients (except the orange zest) to a medium saucepan and simmer (over low heat) for 4 to 6 hours, stirring occasionally. When it is thick like a jam, zest the orange in the compote.
In a shaker, combine 2 scoops of cherry compote, lemon juice, Amaro, 1 ½ oz of whiskey mix and 1 cup of ice. Shake vigorously for 10 seconds.
for the service
Place a few tangled cherries at the bottom of a chilled cut glass. Slowly pour the cocktail into the glass using a hawthorn strainer. Garnish with a sprig of rosemary.
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All images: Lamb infused whiskey | Carla Choy