We're kicking things up a notch for this month's entry of Complete Fleet's #DrinkoftheMonth, introducing the Duck Fat Sazerac! 🦆 🥃 How awesome does this sound, and who’s going to try it? (For the Duck Fat-Infused Rye) - 750 ml rye - 1 1/2 oz. rendered duck fat (For The Duck Fat Sazerac) - 2 oz. duck fat-infused rye - 2 oz. Peychaud's bitters - 1 barspoon simple syrup - Absinthe - Lemon twist Equipment - Cocktail strainer - Old-fashioned glass - Vegetable peeler - Matches - Chinois Directions: 1. To make the duck fat-infused rye, combine the rye and duck fat in a glass container that will fit in your freezer. Let infuse at room temperature for 12 hours, then freeze overnight. In the morning, white globs of fat will be floating on top. Strain the rye through a chinois or cheesecloth and reseal for later use. 2. Fill a mixing glass with ice. Add duck fat-infused rye, bitters, and simple syrup. Stir until well chilled, about 15 seconds. 3. Rinse a chilled old-fashioned glass with abs...