A Murder Most Fowl
Glass Type: Coup
Garnish: *Charred Dehydrated Orange Wheel
Method: Fill a shaker tin with ice and build cocktail. Stir until tin is chilled and then strain the cocktail into a chilled and smoked coupe glass.
6 drops Earl Grey Bitters
6 drops *Saline
¼ oz Carciofo Artichoke Liqueur
¼ oz Blood Orange Juice
½ oz Byrrh Aperitif
½ oz *Brandied Cherry Syrup
2 oz *Duck Fat Washed Catoctin Creek Distiller’s Edition Rye
* Saline - In a sauce pan over low heat add 10 Parts Water to 1 Part Salt and stir until fully dissolved. Store in a glass container in a cool dark place for up to three weeks.
* Brandied Cherry Syrup - Add 1 cup of water, 1/2 cup sugar and 1/2 cup brown sugar (or 1 cup raw sugar) to a sauce pan, stir and bring to a boil. Reduce to simmer then add 4 cups cherries, cloves, cinnamon & cardamom to taste, half of lemon’s zest. Stir and allow to simmer for a few minutes or until liquid has reduced by half. Add 1 cup of brandy and allow to sit in a cool dark place. Store in a glass container and refrigerate for up to three Months. Substitute with store bought brandied cherries to skip this step. A second alternative is Cherry Heering Liqueur but the final product will not be as rich and spiced.
* Duck Fat Washed Rye - In a container, blend half a bottle of 750 ml Catoctin Creek Roundstone Rye 92 Proof Distiller’s Edition and mix with 1.5 Oz of rendered duck fat. Shake up mix and allow it to incorporate then allow to sit in a warm place for 6-8 hours. Freeze mix over night. Remove disc of fat from top then fine strain whisky into A glass container. Refrigerate for up to 3 months.
* Charred Dehydrated Orange Wheel - Take an orange and cut it into thick wheels then place on a parchment paper lined baking sheet. Preheat oven to 200 degrees and place wheels inside and close the door. Allow to dehydrate for nearly a day. Check back every few hours to make sure they are not getting too dry. You’ll know that they’re done when they are dry and don’t feel tacky anymore. With a kitchen blow torch, scorch one side of the orange peel until darkened. Store in a glass container at room temperature for over a month.
Photo and recipe courtesy Pheylan Blue Martin and used with permission.