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fat wash


It may sound unappetising at first but the technique imparts a richer texture and a silky mouthfeel to the drink rather than a strong flavour. He was working at Please Don’t Tell in New York at the time and spent a lot of time talking to chefs trying to gain inspiration for where to go next with his drinks.

In Europe, it is grown in between cycles of wheat and barley over winter to aid in pest control. The two of us can geek out pretty hard over obscure drink recipes, new techniques and vintage barware… So when I started telling her about how some bartenders have fat-washed whiskey with flavors like bacon and duck fat, it was only a matter of time before we had to try it ourselves.



It is one of the core food plants found in Mediterranean cuisine and interestingly Spain is the largest producer by volume. I couldn't think of anything (except maybe water) to mix with the flavored vodka.


Different products though will give different flavours and the oil you choose must pair with the cocktail concept you are trying to create as much as the base alcohol.

This also works really well. Seal the jar and shake. Combining the melted fat and rum together.

Using a spoon or knife, break the butter layer so it's easier to remove. ©2020 Group Nine Media Inc. All Rights Reserved. To fat-wash your alcohol, you just add a liquid like sesame oil or melted butter to a spirit at room temperature. In our Cocktail Recipes at Home E-book, we listed a number of homemade syrups, shrubs, and infusions. The process of using peanut butter for a fat wash is more associated with enfleurage than its vegetable and animal oil counterparts. Since then, bartenders and home mixologists have used all manner of fats from butter to pistachio to sesame oil—even a grilled cheese sandwich—to flavor drinks. Fat washing can be used with just about any type of animal or vegetable fat, and combined with any type of alcohol. The oil has a slightly vegetal taste, great for the earthy notes found in Mezcal. In the past I’ve tried to infuse salts with oils, but you are left with a clumpy, unappealing mess. The only problem is there aren't too many mixers that go well with meat-flavored alcohol. Your email address will not be published. He was working at Please Don’t Tell in New York at the time and spent a lot of time talking to chefs trying to gain inspiration for where to go next with his drinks.

harvested from the coconut palm, you will usually find it in solid form sue to its high melting point.

When performed properly, fat washing leaves behind the taste of the fat, but does not cause the liquid to retain a greasy taste or texture.

I've had various kinds of fat washed drinks, some were amazing and some were okay. I'm excited that this sounds like a pretty simple process I could easily do at home.

You can listen about his infusion methods on our podcast ‘On the Back Bar’. The flavour tends to be subtle so you don’t want to mask it with acidity. Maybe cola, but I'm not even sure about that. Specifically, it’s a technique to infuse fat-based, usually savory flavors into alcohol. The dirty martini calls for olive brine but why not added an extra depth and sily texture of the green little fruit.

In order to begin the infusion process, the bacon grease is completely melted.
Fat washing is a process that makes it possible to infuse various liquids with the flavor of melted fat.

DO NOT DISCARD THE BUTTER, this can be used for other recipes like brownies, or for cooking too. Bacon was my first attempt and I tried it with vodka and bourbon which I’ll be sharing on the blog soon! Fat-washing is tastier than it sounds.

Experiment though and you can find some pretty bizarre yet tasty concoctions! Place 100g of rocket leaves into a mason jar or Tupperware container with the bottle of Mezcal. Another option is to heat the butter on a stove to the point where all liquid has evaporated then add to the rum.

Don credits his inspiration for fat washing to Eben Freeman, another New York bartender of the popular WD-50 bar. I really like the slight bacon flavor in it. Strain through a muslin cloth at least 3 times before finally transferring your product in a clean vessel. Fat washing alcohol is a simple yet very effective way to infuse alcohol with rich fat-based savory flavor. High-power ultrasound waves produce very fine emulsions and increase thereby the mass transfer between the two phases. .

Like we mentioned previously, the process of using fat to extract flavour dates back to perfumers during the 19th century however it is Don Lee of New York’s Please Don’t Tell (PDT) we have to thank for bringing it to the mainstage of the bar world.

An easy (but impressive) way to create savory, silky flavored spirits, the process is very similar to infusing a spirit with fruits or herbs. Water is known in the world of science as a universal solvent. Heat until the butter has melted, and starts to boil and foam up (this is when the liquid is evaporating). Let it cool down slightly. The rye recipes I’ve seen online for this fat-washed duck rye were basic drinks like the Sazerac and the Manhattan.

what does this mean for you fat wash?

For example, you could use olive oil to make olive-flavored vodka.

This is how we'll identify who asked the question. We suggest a microwave for 30 seconds if you are using a fat with a higher melting point.

Choosing an oil with a higher melting point will aid in removing the oil once it is frozen.

I prefer the true, natural quality of the fat washing myself. One option is to use a cloth sieve. There are links on this site that can be defined as “affiliate links”. It was one of these chefs, who had heard of a technique that perfumers use to extract difficult flavours, that inspired him to fat wash bourbon with bacon. The ratios can be scaled down if you plan to use smaller quantities.

Below is one of our favorite Shrub’s from the book, which is delicious and super easy to make! It’s quite popular among bartenders, and is a really great way of infusing flavor into alcohol. Over the past decade, this process has gone from relative obscurity to a regular practice in most cocktail bars. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

So, to me, it seems natural to fat wash bourbon with bacon fat. My intent is to do a Smoked Duck Julep (and just in time for the Kentucky Derby no less). My guess is that they use “natural flavorings” on things like veggie burgers, but my guess is that most of these flavorings are made from preservatives. Strain your fat-washed spirit through a cheesecloth-lined funnel into a clean jar or bottle. devotional anthologies, and several newspapers.

. Bacon!

You can find me on FACEBOOK, TWITTER,INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too. Hi Jenny, I haven’t shared that recipe yet unfortunately, as I needed to test it more, and haven’t gotten around to it yet. Some techniques out there resulted in a very cloudy rum spirit (which was still delicious by the way), which could still be used to hot buttered rum, warm rum punches or some select cocktails. Many oils already have a distinct flavour, but you can also opt for others that are neutral, giving you the option to add additional flavours. My food is a reflection of those amazing experiences! . Like the article said and you also mentioned, all of the fat solidifies and is filtered out.

This is so interesting. Let it sit at room temperature overnight and then strain off through a coffee filter in the morning. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. I have a few friends that love dirty martini's, and olive-flavored vodka would probably be the icing on the cake for them! Oil also already has its own flavour, so the flavour of the solute has to pair with the flavour of the oil. I also like to store it in the freezer too, which I think will preserve it longer.

By continuing to use this website, you acknowledge that you have read and agree to the updated privacy policy. Now I’m trying to get PB right.

Fat Wash. A step by step guide on Fat Washing. From all that I’ve read about it so far, fat-washing just seems like a fancy name for infusing liquor in a certain way — a process where we add the fat and then later put the booze in the freezer to solidify the fat … I’ll be sure to let you know when that post is up.

Co-Founder of A Bar Above and career bartender and mixologist. Louisville, Kentucky bar Hell or High Water uses a brown butter-washed bourbon in some of its drinks. Still buttery, but cloudy. Duck fat has a great flavour and we recommend using it with its classic flavour counterpart, orange. You could even do this with a thin, 100% cotton pillow case if you need to. The infusion did not carry the flavor of the rosemary that I was hoping, but there are so many other techniques to choose from to deliver the rosemary flavor to the cocktail.

This allows the alcohol to start to dissolve a few of the oil molecules and helps it retain the flavour. I've never personally tried it, but I did really enjoy drinking the vodka!

Nico De Soto, the owner of renowned bars Mace, Danico, and Kaido uses fat washing often. @nony - I think that almost defeats the purpose of a veggie burger. Then I kept it in the freezer so that the layers separate and the butter hardens, and later strained the rum.

This causes the fat to solidify and float to the top, as alcohol has a very low freezing point it will stay as a liquid. With the last two techniques, I got most of the butter frozen solid which made it easier to remove it.

I’m Dini, a third culture kid by upbringing and a food-geek by nature. But in terms of the end result, I think we were both pretty impressed with the way the duck fat softened the rye whiskey — sweetening it and smoothing it out.

I added around 1 teaspoon for every 4 oz of alcohol I was infusing.

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