You need to be a subscriber to join the conversation. share. Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth and bottle. Feel free to ask him geeky food and booze questions on twitter @kevinkliu or google plus. Still, there are some tried and true combinations, with arguably the favorite being bacon and bourbon. Put in the freezer overnight. And he in turn credits his innovations to chef Sam Mason, who at the time was working as the pastry chef at WD-50. Another huge influence at that time was LeNell Smothers. The spirit will have taken on the flavour of the fat and also acquired a silky mouthfeel. Once you’ve let it infuse, place the container in a freezer and let it sit for 4-5 hours. https://www.cocktailsafe.org/fat-washing.html. Remove the cooked bacon and once it has cooled down, pour the liquid fat into a glass jar. Let it sit for a few hours, then chill everything in the fridge or freezer until the fat solidifies and can easily be skimmed off. A bacon-bourbon Manhattan was tasty but not great and a bacon-bourbon sour was just odd. Leave it in a dark, warm space for six hours — this will let the fat melt into the spirit. The Old Fashioned as a category has always been a favourite of mine in the simplicity of how it showcases each ingredient and how, when done correctly, it can become more than the sum of its parts. How long will fat washed spirits keep? I am also looking at making barrel aged old fashioneds and was hoping use the fat washed bourbon. The spirit retains the flavors of the fat even after you've done the skimming. Or if you want to be a nerd. 60ml Bacon-infused bourbon (Don prefers Four Roses) 7.5ml Maple syrup 2 dashes Angostura Bitters Comment: To infuse the bourbon, use 1oz of rendered bacon fat per 750ml bottle, allow to sit for four hours, then freeze for two hours to solidify the fat and strain. Well that cleared up all the things I was uncertain about. Second, instead of cooking it in a pan, place it on a wire rack with a sheet pan underneath and slowly cook it in your oven. I assume that it will still contain trace amounts of fat and that it may go rancid. As soon as it has all melted, take it off the heat. There probably wouldn't be enough fat left to affect calorie counts, but even a small amount of dissolved oils could affect mouthfeel. The bacon will cook at a more reasonable rate, which will prevent burning and particles getting into the bacon grease that you collect below. Wild Spirit and olive oil also works well in a dirty martini, he explains. Bacon is most commonly a breakfast item, thus in looking for a sweetening agent for the Old Fashioned I turned to maple syrup. Tips. In short, fat-washing uses fatty substances to add a different flavour and texture to classic spirits, not entirely dissimilar from standard infusion. Have you tried fat-washing? All editorial and photography on diffordsguide.com is copyright protected, Please confirm you are over 21 years old and enter your email, Reviews, Ratings & Our Rules of Engagement. 1. We've seen fat-washed spirits at bars around the country: we've tried sesame oil-infused gin and a tasty Sazerac infused with duck fat, to name a few. John Deragon and I used to bar-tend Monday nights together, and having never worked behind a bar before we tried things then that I'd never suggest to anyone now. Frankly, that's probably not true. It's a bit like when you distill botanicals in gin, you just take the flavour, not the protein.”, Heeley says he’s had great results using the process to add a coconut milk flavour to Manchester Gin’s Wild Spirit. Alcohol (or ethanol/ethyl alcohol) can dissolve both oil-soluble and water-soluble flavors. Close the jar and let the rum be infused for about 30 minutes - 1 hour. Read our community guidelines in full, The latest offers and discount codes from popular brands on Telegraph Voucher Codes, Bacon cocktails are just the tip of the iceberg when it comes to fat-washed drinks, the new trend heading to the UK, The Benton's Old-Fashioned was a classic drink, infused with bacon fat which achieved viral success in New York a decade ago, The simplest way to strain the fat is with a coffee filter, though my attempt to make a chorizo vodka took a long time to strain off the distinctive colour of the chorizo fat. If so, what's your favorite ingredient to play with? If you're using olive oil you get an extra punch of olive in there already.”, But those are just the tip of the iceberg when it comes to fat-washing. Fats are soluble in alcohol, but usually you chill the alcohol to have most of the fats collect at the top and become solid to get them out, but at low temperatures a little bit of the fats should still remain in the washed spirit. save hide report. Guess it's time to throw out that butter-pecan washed bourbon sitting in the fridge since last Summer. Thank you. Strain it until it is clear again and you shouldn't have an issue. February 24, 2016 As the final element of the drink the orange twist garnish serves two purposes. I think a little fat is still in there, though. Is this a bad idea? The spirit retains the flavors of the fat even after you've done the skimming. New comments cannot be posted and votes cannot be cast, Press J to jump to the feed. The drink is meant to subtly layer flavour and the bacon is there on the finish when you exhale after sipping. Waste not want not. Next, put the container in the freezer for three hours. Posted by. But perfumers don't only use oils for their aromas. Let's say you wanted to extract the flavors from an orange peel. CocktailSafe recommends a few days and has some other tips for not getting botulism https://www.cocktailsafe.org/fat-washing.html. Regardless of whether you use vanilla beans or sesame oil as the flavor-adding ingredient, alcohol will extract a portion of both the fat-soluble and water-soluble flavors in that ingredient. Allow to sit for room temperature for 4-5 hours, shaking occasionally if it starts to separate. Today, we'll take a look at where fat-washing came from and the science of what's actually going on with this tasty trick. The butter … Kevin Liu is the co-owner/chief cocktail maker at The Tin Pan, in Richmond VA. Tagged: Benton's bacon, bourbon, Don … Once you’ve let it infuse, place the container in a freezer and let it sit for 4-5 hours. Fancy a bacon bourbon? As you may know, orange peels are lined with sacs filled with aromatic oils. The original question asked whether fat-washing is different from traditional infusions. A stronger tasting fat like bacon or chorizo might need a little less, while a lighter fat like butter or olive oil will probably need more, so it’s best to experiment with smaller quantities to see what works. Yes to using it in an old fashioned. Leave for week to allow the fat's flavour to infuse into the spirit. © Copyright odd firm of sin 2020. In the above illustration, the polar side is to the right of the image and the non-polar side is to the left. 2 years ago. Seal the bottle, shake and place in a refrigerator to solidify the fat, shaking occasionally. In 2007, Lee added the Benton’s Old-Fashioned to PDT’s menu, a cocktail created with bacon fat-washed bourbon, bringing together two of America’s most beloved flavours. Posted by. I used 10ml of chorizo fat with 100ml of vodka which gave a solid, smoky chorizo taste, but I needed to use about 200ml of olive oil in a 700ml bottle of gin to get a punchy flavour. How long will fat washed spirits keep? Anyone have experience with this? Fat-washing was a technique that was being discussed in the context of modern food. Melt the fat in a pan. Who hasn't poured a little more maple syrup than they should have over pancakes and gotten some on their bacon? 60ml Bacon-infused bourbon (Don prefers Four Roses)7.5ml Maple syrup2 dashes Angostura BittersComment: To infuse the bourbon, use 1oz of rendered bacon fat per 750ml bottle, allow to sit for four hours, then freeze for two hours to solidify the fat and strain. I picked up this one a Target since it lets me do multiple batches at one time.