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Fiola’s Venison Whiskey

Posted December 28, 2012 by Mary Kong-DeVito in Pretty Marinated
Deer-in-the-Headlights

The Drink: Deer in the Headlights ($15)

Where to Get It: Fiola, 601 Pennsylvania Avenue NW, Washington, DC.  202.628.2888

What It Is: A cocktail with venison fat-washed rye whiskey, Averna Amaro, and The Bitter Truth EXR herbal liqueur. It’s the color of dark aged leather.

How It’s Made: After Fiola chefs cook venison for the dinner menu, they set aside the rendered fat. Bar manager Jeff Faile then combines the fat with Rittenhouse Rye and lets it sit at room temperature for a few hours. He freezes the mixture overnight, then skims off the excess fat and passes the liquid through a cheesecloth.

What It Tastes Like: It starts off with a burst of intense rye and caramel, then coasts back slowly into a smoothness that coats the tongue. Any taste of venison is subtle tell me more!


About the Author

Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.