“It’s delicious,” Brian Bolles of Maude’s Liquor Bar says of duck fat, the ingredient with which Aaron Dexter of the Owl challenged him to create a cocktail. “It’s one of the most delicious fats. . . . But man, it’s really difficult with drinks, because it’s a fat. There are a few things you can do with alcohol and fats, but not many.”
Bolles says that gin tasted terrible with duck fat, and a cognac pairing made for a drink that was too intense. Aiming for a tropical drink appropriate for summer, he settled on rum. The trick, he says, was a light hand with the duck fat.
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