Mixology is ever-evolving, blending tradition with innovative techniques that intrigue the palate. One such modern technique that has captivated bartenders and cocktail enthusiasts alike is fat washing. Fat washing is the process of infusing the flavors of fats and oils into spirits, adding layers of complexity and depth. This technique can transform a simple cocktail into a masterpiece of flavors. Here, we delve into different types of fats that can be used, their distinct characteristics, and how to utilize them in cocktails, complete with step-by-step instructions and sample recipes.
Types of Fat Used in Fat Washing
1. Bacon Fat – Bacon fat (using either Canadian style or American Bacon) introduces a smoky, savory flavor that pairs exceptionally well with bourbon or rye whiskey. It’s perfect for creating rich, meaty cocktails.
2. Butter – Butter imparts a creamy, silky smoothness to spirits, making it ideal for rich, decadent cocktails. It works beautifully with darker spirits like rum and whiskey.
3. Coconut Oil – Coconut oil offers a sweet, tropical flair to cocktails and is excellent with rum and vodka, giving them a velvety texture.
4. Olive Oil – Olive oil adds a herbal, slightly bitter note, which can be quite sophisticated in gin or tequila-based cocktails.
5. Duck Fat – Duck fat is more nuanced, with a rich, gamey quality that enhances the complexity of darker spirits like bourbon.Step-by-Step Guide to Fat Washing
The process for fat washing generally follows these steps, with minor variations depending on the fat used:
Ingredients Needed:
– Your spirit of choice
– Fat of choice (e.g., bacon fat, butter)
– A non-reactive container (like a glass jar)
– Cheesecloth or fine mesh strainer
– Freezer
Directions:
1. Infuse the Fat: Start by gently heating the fat until it melts completely. For solid fats like butter or bacon grease, use low heat to avoid burning. Liquid fats like olive oil can be used directly.
2. Mix with Spirit: Pour your spirit into a non-reactive container and add the warm, melted fat. The ratio is typically 1 ounce of fat for every 750 ml of spirit, but you can adjust according to taste preferences.
3. Allow to Infuse: Seal the container and shake it well. Let the mixture sit at room temperature for 4-5 hours, occasionally shaking to keep the flavors melding.
4. Freeze: Place the sealed container in the freezer overnight. The fat will solidify and float to the top, making it easier to remove.
5. Strain: Remove the container from the freezer. Use a spoon to remove the solid fat. Strain the spirit through a cheesecloth or fine mesh to remove any remaining fat particles.
6. Bottle: Transfer the cleaned spirit into a clean bottle. It’s now ready to use in cocktails.
Sample Cocktails for Each Type of Fat
1. Bacon-Washed Bourbon:
– Cocktail: Old Fashioned
– Recipe: Stir 2 oz bacon-washed bourbon with 0.25 oz simple syrup and 2 dashes of Angostura bitters. Serve over ice with an orange twist.
2. Butter-Washed Rum:
– Cocktail: Hot Buttered Rum
– Recipe: Mix 2 oz butter-washed rum with 1 tsp brown sugar, a pinch of cinnamon, and hot water. Serve with a pat of butter floating on top.
3. Coconut Oil-Washed Vodka:
– Cocktail: Coconut Martini
– Recipe: Shake 2 oz coconut oil-washed vodka, 1 oz coconut cream, and 0.5 oz pineapple juice. Serve chilled with a slice of pineapple.
4. Olive Oil-Washed Gin:
– Cocktail: Mediterranean Martini
– Recipe: Shake 2 oz olive oil-washed gin, 0.5 oz dry vermouth, and a dash of orange bitters. Serve with a green olive.
5. Duck Fat-Washed Bourbon:
– Cocktail: Duck’s Nest
– Recipe: Stir 2 oz duck fat-washed bourbon, 0.5 oz maple syrup, and 2 dashes of orange bitters. Serve over ice with an orange peel.
Fat washing is a versatile technique that can elevate the flavor profile of your cocktails, offering a unique tasting experience. Whether you’re a professional mixologist or a cocktail enthusiast looking to experiment at home, these techniques and recipes provide a solid foundation for exploring the delicious possibilities of fat washing.
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
