Feel like your cocktail is missing a hint of indulgence? This latest drink recipe comes from Fiola in DC and incorporates a technique called fat washing. After chefs cook venison, the rendered fat is set aside. The fat is stirred together with rye and placed in a freezer overnight. The next day, the solidified fat is scooped off and a smooth, caramel flavor is left behind.

It’s a heavy cocktail that makes a great night cap.

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Fiola’s Venison Fat-Washed Whiskey Cocktail

Yields: 24 ounces.

Ingredients

• 2½ ounces venison fat
• 1 (750-ml) bottle of Rittenhouse Rye Whiskey

 How to Make It

• Over low heat, warm the venison fat in a small saucepan.
• Stir until it becomes molten, about 5 minutes.
• Pour the liquid fat into a large, nonreactive container. Pour the rye into the container with the fat; stir.
• Cover and let stand for 4 hours, then place the container in the freezer overnight.
• Remove the solid fat. Strain through a cheesecloth 2–3 times. Pour the strained contents back into the original bottle and label.