Duck Fat Sazerac
Haddingtons' signature cocktail, the Duck Fat Sazerac, is quite luxurious despite its short ingredient list. And it's super-easy to make, if you happen to have a batch of duck fat infused rye on hand. When subjected to the fat-washing process, rye takes on a smooth, silky texture. The duck fat contributes richness to the drink, but the flavor is clean and nutty, not the least bit cloying. Bill Noris, Haddingtons' original owner, developed and perfected the recipe, which makes a fun DIY project.
Whitfield Takes Manhattan
This sophisticated drink was named after a Haddingtons regular, Mr. Whitfield, as a birthday gift. The toasted oak treatment of the Maker's 46 provides subtle vanilla flavors. Cherry Heering and sweet vermouth round out this balanced variation on the classic Manhattan.
Some Like It Hot
Brandon Burkart describes this Aperol and rye-based drink as "an introduction to whiskey cocktails" for Southern belles that would otherwise opt for a frozen margarita. I sum this playful cocktail up as liquid cinnamon hearts with a long citrus finish—in a good way. The dash of Cholula hot sauce adds the necessary heat to pull it all together.
Ghost of the City
Inspired by Neyah White's White Manhattan from Nopa in San Francisco, Brandon Burkart uses Low Gap White Whiskey to concoct this crisp drink. The unaged white whiskey stands in for its amber counterparts, and Cocchi American and lemon bitters add complexity. This cocktail tastes fresh with light caramel tones and is surprisingly smooth.