The Smoke & Mirrors barman puts the quack in your cocktail with some duck fat.
60ml Jackfruit infused rum*
25ml Lemon juice
15ml Five-spice honey syrup**
9dp Duck fat
*To infuse the rum: Take 200g of jackfruit and squeeze out juice, then combine the juice and remaining pulp with 500ml of white rum. Cook for 20-30 minutes at 60C, so you don’t lose too much alcohol. Cool and add 100ml of fresh white rum.
**To make the syrup: 200g honey; 100ml water; 2tsp five spice powder.
