Foglamp

Start with these components prepared in advance: Rye (Rittenhouse 100 (Bacon fat washed*)).

Shake all ingredients thoroughly with ice to combine and chill.

Double strain the mixture into a cocktail coupe to achieve a smooth texture.

Garnish with a few dashes of orange bitters for aromatic enhancement.

To fat wash the rye whiskey, combine cooled bacon fat and whiskey in equal proportions in a Mason jar. Shake the jar daily for seven days, then freeze it. Remove the solidified fat from the top and strain the whiskey through a Chemex filter to clarify.