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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.

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