Nectar Confit
Ingredients
- 1 ½ oz. Foie fat- and apple-washed Peg Leg Porker bourbon
- ¼ oz. Giffard Abricot liqueur
- ¼ oz. Linie aquavit
- ¼ oz. Orchard Hill pommeau apple brandy aperitif
- ¼ oz. Luxardo amaretto
- ⅛ oz. Vanilla syrup
- 1 dash Saline
- 1 dash Angostura bitters
- 1 dash Cherry bark bitters
Instructions
- Combine ingredients in mixing glass and stir and shake.
- Strain into rocks glass over a large rock.
- Garnish with apple triangle with nested Luxardo cherry.
Notes
* For Foie fat- and apple-washed bourbon
1,920 g. Peg Leg Porker bourbon
960 g. Red Delicious apples
6 tbsps. Rendered duck or foie fat Set up ban marie with water and sous vide circulator. Set circulator to 125°F for 3.5 hours. In three separate sous vide bags add 640 g. of bourbon, 320 g. apples, 2 tbsps. duck fat. Allow bags to sit in water bath for 3.5 hours, shaking bags to integrate ingredients every hour. Strain out apples and allow mixture to cool. Place infused bourbon in quart containers and freeze overnight. Remove hardened fat and strain bourbon through coffee filter. Katie Zuidema, head bartender at Gabriel Kreuther in New York, created this recipe.
1,920 g. Peg Leg Porker bourbon
960 g. Red Delicious apples
6 tbsps. Rendered duck or foie fat Set up ban marie with water and sous vide circulator. Set circulator to 125°F for 3.5 hours. In three separate sous vide bags add 640 g. of bourbon, 320 g. apples, 2 tbsps. duck fat. Allow bags to sit in water bath for 3.5 hours, shaking bags to integrate ingredients every hour. Strain out apples and allow mixture to cool. Place infused bourbon in quart containers and freeze overnight. Remove hardened fat and strain bourbon through coffee filter. Katie Zuidema, head bartender at Gabriel Kreuther in New York, created this recipe.