The 4th of July demands a cocktail that’s as American as a bald eagle riding a motorcycle, so we’ve updated the sazerac recipe to do our country proud. How do you improve upon something that’s already distinctly American? Add bacon and BBQ, that’s how. I give you, the Fatzerac.
In the true spirit of independence we made sure that all the ingredients in the Fatzerac were made in America and mostly from small producers. We used Rally Point Rye from StilL630 in St. Louis, Memphis BBQ Bitters (ironically out of New Mexico), Peychaud’s bitters from New Orleans, and absinthe from Kentucky. We even made sure the sugar came from Hawaii.
To give the sazerac recipe a swift kick of patriotism we fat washed the Rally Point Rye in bacon fat. What other home is brave enough to put bacon fat in their whiskey but the good ole U.S. of A? None. We are also the only country free enough to put BBQ bitters in our Fatzerac.
The Fatzerac: an ultra-American Sazerac Recipe
- 2oz fat washed rye whiskey
- 2 dashes Peychaud’s bitters
- 1 dash Memphis BBQ bitters
- 1 tsp simple syrup
- 1/4 ounce absinth
- Lemon peel and bacon for garnish
- Make bacon fat washed whiskey:
- Combine whiskey and fat and let it infuse at room temp for 8-12 hours.
- Put it in the freezer overnight.
- Strain the globs of fat out the next morning.
- Fill mixing glass with ice; add fat washed whiskey, bitters, and simple syrup.
- Stir for about 15 seconds to chill and dilute.
- Rinse rocks glass with absinthe then strain the cocktail into the glass.
- Squeeze lemon peel over the cocktail while lighting the oils on fire.
- Garnish with bacon.