He waves the local flag high and with pride. For this reason and many more, Nick was selected as a Tastemaker for September #VaSpiritsMonth! Now, if you mind, I’d like another Duck, Duck, Booze, please.
1 oz. duckfat washed Filibuster Bourbon Whiskey
0.5 oz. VA Distillery Company Virginia Highland Malt Whisky
0.5 oz. Zucca (or Cappelletti Sfumato, if you can find it)
0.5 oz. Cocchi Torino Vermouth
0.5 oz. Dry Vermouth Two dashes Regan’s Orange Bitters
1.5 oz. Duckfat per 750 mL.
Filibuster Bourbon Whiskey
Peel of one orange
2 tsp. Pomegranate molasses
Simmer duck fat, pomegranate molasses, star anise, and orange peel for three minutes. Remove from heat. Discard orange peel and star anise. Add to Filibuster Bourbon Whiskey. Let sit overnight at room temperature (12-24 hrs). Freeze for four hours. Fine strain bourbon to separate out duck fat.
Nick Farrell of the Iron Gate Restaurant
1734 N St NW, Washington, DC 20036