A cocktail with foie gras, seriously ?

Yes, seriously, and the idea is not that crazy, you’ll see.

In recent years, the technique of «fat-washing» has invaded the world of mixology. Bartenders use this technique to add intense flavors, using fat.

We can for example infuse spirits with sesame oil, coconut oil, bacon fat,… The possibilities are endless.

Once your infusion is done (booze + fat), you just have to put it in the freezer. The fat will freeze on the surface, while the alcohol-laden spirits will not freeze and remain liquid. Then it is enough to filter the whole, and the turn is played: a booze with incredible perfume, without any trace of fat.

Foie Gras Old Fashioned, as the name suggests, is a twist of the Old Fashioned that we all know: a base of spirit, a little of sugar and bitters.

We chose to take inspiration from the world of cooking, revisiting the association of Foie gras and Sauternes, in liquid form.

For the end-of-year celebrations, we will use exceptional ingredients: Cognac Napoleon, Foie gras, Sauternes, white Penja pepper, Nuts bitters. Rare and remarkable ingredients, it is the assurance of a cocktail that will leave you an unforgettable memory.


5 cl (1.75 oz.) Foie gras fat-washed Cognac Napoleon
1 cl (0.35 oz.) Sauternes & White Penja pepper Syrup
2 dashes of Bitter Truth Nuts

recette-cocktail-foie-gras-old-fashioned-quaff1.jpg?resize=1200%2C800*Foie gras fat-washed Cognac
Ingredients for 4 cocktails: 24 cl (8 oz.) of Cognac, 400 g (0.9 lb) of raw Foie Gras.
Cut your foie gras into escalopes (to make seared foie gras). In a hot pan, brown your foie gras escalopes (30 seconds to one minute on each side). Remove them from the pan, and pour the fat into a jar, filtering with a fine strainer. In theory, you should get about 2 oz. of fat. Let the fat cool for about ten minutes, and add the Cognac.
Shake for a few seconds, then let infuse for about 6 hours (without touching). Then place the jar in the freezer for about 12 hours to freeze the fat on the surface. Separate the fat from the Cognac by filtering the mixture twice with a coffee filter. The mixture must be perfectly clean, free from residue. On the nose, the foie gras must be present.
The mixture can be stored for a few days in the refrigerator.

**Sauternes and white Penja pepper syrup
Ingredients: 9 cl (3 oz.) of Sauternes, 9 cl (3 oz.) of water, A complete mill turn of white Penja pepper.
In a saucepan over medium heat, pour all the ingredients. Stir regularly until sugar is completely dissolved. Simmer 2-3 minutes. Then taste the mixture and adjust the dose of pepper if necessary.
Filter the mixture into a glass bottle, filtering with a fine strainer.


Pour all the ingredients into a mixing glass. Add ice cubes, and stir for about 30 seconds with a barspoon. Pour into the serving glass previously refreshed.


Accompany the cocktail with toasted bread, foie gras, onion confit, seasoned with a little salt of the Himalaya and white Penja pepper.

An indescribable pleasure. Sweet and suave, the Foie Gras Old Fashioned will offer you an unforgettable gustatory experience.