Published on : Friday, April 7, 2017
“This cocktail is incredibly decadent, but also smooth and balanced,” says Onyx Assistant General Manager Nick Padua. “We use a process called ‘fat wash.’ It’s a similar idea to infusing spirits with various flavours that uniquely lends itself to protein-based ingredients such as bacon or butter. Infusing rum with our housemade ‘foie gold’ results in a surprisingly light, complex cocktail.”
To make the cocktail, foie gras is fat washed by slowly rendering it in a warm pan before being transferred to a vacuum-sealed bag to be cooked sous vide at 60 degrees Celsius for two hours. The foie gras pieces are discarded, and the fat is strained and mixed with equal parts rum before being placed in a shallow pan to chill overnight. The flavour-infused rum is then separated and strained.
Ingredients of the Golden Goose include 1.5 ounces Pyrat XO rum, 1 ounce Chateau Doisy-Verdrines Sauternes, lemon juice, honey, simple syrup, bitters, and several dashes of egg white powder before serving the cocktail with a dusting of gold powder on top.