In 2007, bartender Don Lee was tasked to riff on the Old Fashioned at PDT (Please Don’t Tell), the influential cocktail bar hidden inside a hot dog joint in New York City’s East Village. His solution: ...
Cold-weather calls for cocktails with added richness and heft. The mixologist’s favorite move to get there: fat washing. While the technique is simple, it does take some time to let your fat infuse in ...
The cocktail, dubbed the Pekin Tom, is made with a bourbon washed in the fat from a duck confit, and it’s flavored additionally with stew-esque spices of bay leaf and thyme and a nod to Texas barbecue ...
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