Fat-Wash Duck Whiskey My chef at the restaurant where I work is pretty damn awesome. The melted milk and liquid were causing the rum to become cloudy because they dissolved in the alcohol and didn’t freeze. To fat-wash your alcohol, you just add a liquid like sesame oil or melted butter to a spirit at room temperature. There’s plenty of information out there about fat washing alcohol and I did quite a bit of research, but I couldn’t fine a reliable way to fat wash alcohol with butter. I tested these techniques multiple times to make sure I could replicate the successful results. in a plastic tub, add your fat, alcohol and any other ingredient you are using. Share post ; how to fat wash.

I’ve seen recipes online using bourbon, but I’m glad we went with rye. We like to use this with a young Calvados because the crips apple notes pair so wonderfully with the nutty and creamy coconut notes. One example of creating a drink with fat washing is combining filtered bacon grease with bourbon or rum. I have also tried fat washing alcohol with different kinds of fats.

Submit your question or recipe review here. Now that I have a fat washed vodka, I’m going to try and infuse the flavor into salt. Add all ingredients to your shaker and shake.

The technique was first perfected and popularized around 2007 when a bartender at New York’s famed speakeasy PDT (Please Don’t Tell) created a Bacon-Infused Old Fashioned made with bacon fat-washed bourbon.
By ultrasonic fat washing, the spirit is infused with the flavour profile of the oil and obtains thereby a unique new taste. Fat washing was first brought to the wider public’s attention by a bartender called Don Lee. I’ve recently moved from London to North Wales and I’m missing my fix of Churchill’s Revenge that I used to treat myself too once in a while. In the past I’ve tried to infuse salts with oils, but you are left with a clumpy, unappealing mess. I'm not exactly an alcohol connoisseur, but I might make an exception to make something flavored with bacon! in the morning strain off the resulting liquid through a coffee filter or muslin cloth. Strain your fat-washed spirit through a cheesecloth-lined funnel into a clean jar or bottle. But there is bacon, and then there is bacon. Your email address will not be published. I’m Dini, a third culture kid by upbringing and a food-geek by nature. 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. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!

Well, using the fat wash method above will result in a cloudy yet creamy spirit. Fat-washing is tastier than it sounds. Thank you Indeed for sharing the recipe.. Hi! Thank you for publishing this awesome article. It has a pungent, peppery taste and every part of the plant is edible, including its seeds and flowers. I can't think of anything that would mix well with buttered rum either! Fat washing is a process that makes it possible to infuse various liquids with the flavor of melted fat. We’ll also send you useful bar tips & (very) occasional offers. This recipe for a Duck Sazerac was what we followed when making our own bottle of fat-washed rye whiskey, which is pictured below: So, first and foremost I should say that this was an experiment for ourselves — and not anything we’re serving. And I hope Jim Beam doesn’t mind my modification of its label in the picture above! Drink straight or mix into a cocktail like a Bloody Mary or even a Martini.

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. As we have used in our coconut sidecar. 2 Comments. 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. This means that if bacon drippings are used, the grease must be strained to remove any small particles from the liquid grease. So I couldn’t strain it out. All oils are soluble in alcohol. Let it cool down slightly. Fat-washing is tastier than it sounds. double boiler) because I didn’t want the alcohol to evaporate.

Specifically, it’s a technique to infuse fat-based, usually savory flavors into alcohol. Butter and bacon are obvious choices and I had great results, but I’m still trying to figure out peanut butter (imagine peanut butter flavored vodka? The fat-soluble compounds alter not only the flavor of the spirit, but also the mouthfeel. I used a coffee filter to strain the spirit so that any solid fat / milk solids were strained out as well. Since the flavor is now in the alcohol, and there is little to no oil in the spirit, it should be easy to transfer the flavor to the salt and not have the clumping problem. We use this pack of 1 liter Kilner bottles for all our infusion making as they are sturdy and perfectly stackable in the fridge.


Her encouragement fuels my excitement for stepping up our cocktail game and vice-versa. Let it sit at room temperature overnight and then strain off through a coffee filter in the morning. Required fields are marked *. 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. In our Cocktail Recipes at Home E-book, we listed a number of homemade syrups, shrubs, and infusions. I haven’t tried this with Ghee, but I don’t see why it shouldn’t work The first step is to turn your oil/fat to liquid form and then combine it with the alcohol in a nonreactive container. So grab that can of bacon fat you keep in your freezer and try this super simple technique yourself—you’re five steps away from a delicious bottle of fat-washed goodness. Let us know other ways on how to fat wash spirits! Learn how your comment data is processed.

One of the common olive oil fat wash is to use vodka to max out your dirty martini recipe!

But the quality of the butter and bacon is very important, and of course the quality of the rum and bourbon too. 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. It’s quite popular among bartenders, and is a really great way of infusing flavor into alcohol. At least we covered the basics of fat washing and this is only part 1 of this experiment. Whatever kind of fat is being used, it needs to be flavorful, natural and good quality. Fat-washing is tastier than it sounds.

I melted the butter and rum together using EXTREMELY gentle, indirect heat (i.e.

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