If you like the final result, scale up and make a larger batch. How we test gear. Just throw Skittles or frozen blueberries or any other easily accessible sweet accoutrement into the plastic handle and wait.
This is an overview of fat washing. The principle of fat washing is based around flavouring alcohol with molten fats such as bacon, butter, coconut oil and duck fat. Consider the Flavor Match (Photo courtesy of Hell or High Water), Get the Recipe: Brown Butter-Washed Bourbon, Get the Recipe: Tahini-Washed Rye and Private Eyes Cocktail, Get the Recipe: Hazelnut Butter-Washed Bourbon and Terra Cocktail, Enjoy Autumn Flavors With These Spice Cocktails. The ratios can be scaled down if you plan to use smaller quantities. Fat-washing was a technique that was being discussed in the context of modern food. There are 3 stages to fat washing: Combining the melted fat and rum together. When experimenting with fat-washing, it’s wise to start with a smaller volume the first time around just in case it doesn’t go as planned.
He also states that the fat should be fresh and of good quality. (1) Choose the ingredient(s) you wish to infuse. To fat-wash your alcohol, you just add a liquid like sesame oil or melted butter to a spirit at room temperature. Harness that desire to meddle with your liquor cabinet and you can create some truly wild and delicious drinks. The solution of whisky and fat needs time to infuse and then separate. Generating Random Pac-Man Mazes Is Insanely Hard, The Best Commuter Backpacks for the Daily Grind, Bad WWI Weather Made the Spanish Flu Deadlier, Why Your Brewer's Favorite Beer Is a Lager, Inside the American Blended Whiskey Revolution, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Prep, Measure, Mix I recommend using a full bottle for any infusion. (2) Skim the translucent bourbon off the top and strain the remaining mixture through coffee filters to extract the rest of the bourbon. (1) Melt the peanut butter in a saucepan over medium heat. You’re waiting as long as it takes for the oils from the fat to freeze and separate from the alcohol—because, remember, alcohol can’t freeze. The following are generic instructions for fat washing alcohol which can be adapted to any spirit and fat combination. Some foolproof combinations include bourbon and brown butter or bacon fat, scotch and coconut oil, and rye and peanut butter. This post contains affiliate links, which means we may receive a small compensation without any additional cost to you if you make a purchase using the links. “That oily texture can translate in really cool ways when putting that whisky in a cocktail.”.
Funnel it back into the bourbon bottle and explicitly relabel it. (4) Once that is the case, skim the fat off the top, then strain the rest of the whiskey through a cheesecloth to eliminate all the solids still lingering behind. This is the only way to infuse a spirit with the flavors of, say, brown butter or hazelnuts or, yes, meat, without leaving any chunkiness or greasiness behind. Strain the fat-washed whisky through a fine strainer and cheesecloth or coffee filter into a fresh container. “For example, some bourbons, on the nose, have a nutty, caramel, exotic fruit taste, so I’d do a fat wash with hazelnuts or banana oil” which complement those aromas. Duck fat, avocado oil, Butterfingers...go wild!
Various fats require different techniques to get them into a form that can be combined with whisky, so follow recipe instructions. All rights reserved. Fat-washing can add rich texture and body to whisky, creating a lush cocktail. The process will vary depending on the fat being used; following a recipe with precise specifications, like the three examples below, is recommended. When you have an idea, and there’s no recipe online, just follow your gut. 3. The resulting concoction is probably awful. Ah yes. She has been named Australian Bartender Magazine's Top 100 Most Influential List since 2013, has judged over 30 cocktail competitions, was nominated in Icons of Whisky Australia 2020, is an Australian International Spirits Competition Judge and is published in several media. You may now have disposable income to buy fancier bottles, but that does not mean you should quash that adventurous spirit—you know, the same one that drove you to throw Pop Rocks into Smirnoff. “Think about what you want your cocktail to taste like and work from there,” advises Jump. (2) Add liquefied fat (hot, if possible) to whiskey at around a ratio of one ounce per 750-milliliter bottle. Hazelnut Butter-Washed Bourbon In other words, cook a duck, and instead of tossing the grease left in the pan down the sink and pissing off your landlord when you clog up his pipes, use it for your fancy whiskey infusion. You may be able to find more information about this and similar content at piano.io, How To Get Started in Canning and Pickling, McDonald's Responded To That Viral TikTok, Amazon's Having a Secret Sale on Lodge Cookware, Mobile Canning Is Saving The Local Beer You Love, Tesla Employee Redesigns the Chocolate Chip. But in general, these steps will give you a drinkable, properly fat-washed finished product. Or buy a handle of the really cheap stuff to practice with—the higher-proof, the better (Wild Turkey 101 and Old Grand-Dad are great options). But what, really, can an aspiring dorm-room mixologist do with a non-discerning palate, limited funds, and not enough time? (2) Add liquefied fat (hot, if possible) to whiskey at around a ratio of one ounce per 750-milliliter bottle. “You’ll be storing the infusion in the freezer, so make sure you have a container that is both large enough for the batch you’re making, and also has a lid,” Jump advises. Mix with the Old Grand-Dad Bonded. Infusing whisky with fruits, herbs, and spices can impart new layers of flavor to an already complex drink. People like Wylie and Eben Freemen were experimenting with it and, without considering the logistical nightmare that would ensue, we decided we'd try to put a fat-washed drink on the menu. Gear-obsessed editors choose every product we review.
There are recommended recipes at the end of this article for both fat-washed whiskies and cocktails to use them in, but experimentation is encouraged. Filtering the fat-washed whisky is a key step, and doubling up with both a fine mesh strainer and a second, finer filter is best. Freezing that mixture until the fat resolidifies, then straining it off, completes the process.
“I usually go for tasting notes” when thinking about what ingredient to fat-wash a whiskey with, says Valentino Longo, head bartender at Le Sirenuse at the Four Seasons Miami, and Bombay Sapphire’s Most Imaginative Bartender 2020. The peanut butter will sink to the bottom of the container. The fat you use must in liquid form, so if you’re using butter or duck fat for instance, make sure it is melted, and if you’re using bacon fat, cook the bacon first and collect the fat. 1.