Lambhattan
Lamb-Washed Bourbon, Cocchi Americano Bianco, Cardamom Bitters
Bartender Patrick Jennings of Andra Hem | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Lamb-Washed Bourbon:
7.5 ounces lamb tallow
1.5 liters Larceny bourbon
750 milliliters Laird & Company bourbon
To Assemble and Serve:
1 ounce Cocchi Americano Bianco
3 dashes cardamom bitters
Rosemary, clapped
Mint leaf
METHOD
For the Lamb-Washed Bourbon:
In a saucepan over low heat, melt lamb tallow. In a large nonreactive container, combine melted tallow and bourbons. Once the fat separates and forms a layer at the top of the mixture, transfer container to the freezer. Once tallow has frozen, strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass with ice, add vermouth, bitters, and 2 ounces Lamb-Washed Bourbon. Stir until chilled, then pour into a Nick and Nora glass. Garnish with rosemary and mint.
