How to Create Delicious Fat-Washed Cocktails: A Comprehensive Guide

October 31, 2023 by

The history of fat-washing alcohol

Fat-washing alcohol is not a brand-new idea as such, but it didn’t become trendy until the early 2000s. One of the first bartenders to popularize fat-washing was Don Lee, a creative mixologist who created the Benton’s Old Fashioned at the Please Don’t Tell bar in NYC in 2007. This cocktail features bacon fat-washed bourbon, and it quickly became a cult classic.

Since then, bartenders all over the world have been experimenting with fat-washing, using a wide variety of fats and liquors. In fact, today you are likely to find fat-washed cocktails on the inspiring menus at many of the best bars in the world.

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What does fat-washing to do liquor?

When you fat-wash liquor, the fat molecules bind to the alcohol molecules and extract the flavors of the fat. So, in short, fat-washing changes the texture of a liquor by infusing it with the flavors and aromas of the chosen fat source. While the process doesn’t significantly alter the physical texture of the liquor itself, it profoundly impacts its flavor profile.

The fat-soluble compounds in the fat source, such as oils, aromas, and flavors, are absorbed by the liquor. Once the infusion is complete and the fat is separated from the liquor, the essence of the fat is retained in the liquor. This can lead to a smoother, richer, and sometimes creamier mouthfeel, depending on the type of fat used.

You can also use fat-washing to add unexpected flavors to cocktails. For example, you could fat-wash vodka with popcorn to create a popcorn Martini, or you could fat-wash rum with coconut oil to create a Piña Colada with a more intense coconut flavor.

Why do people love fat-washing cocktails?

There are many reasons why people love fat-washed cocktails.

They are simply delicious. The added flavor and richness of the fat can take a cocktail to the next level.
Fat-washed cocktails are a great way to experiment with new flavors that you’ve never tasted before. There are endless possibilities when it comes to what fats and liquors you can combine. Think fat-washed whiskey, brown butter bourbon, and more!
These types of drinks are so much fun to make. There is something uniquely satisfying about creating your own unique cocktails with unexpected flavors.

What ingredients can you use for fat-washing cocktails?

Various fats and fat-rich ingredients can be used for fat-washing cocktails. Here are some popular options:

Bacon. Bacon fat-washing is a popular choice, as it imparts a smoky, savory, and slightly salty flavor to the liquor. It’s commonly used in cocktails like the Bacon Old Fashioned.

Butter. Butter fat-washing adds a creamy, velvety texture to the liquor, along with a rich, dairy-like flavor. It’s often used in cocktails like the Hot Buttered Rum.

Cheese. You can infuse liquor with a unique, umami-rich, and cheesy essence by using cheeses like blue cheese or Parmesan. These are suitable for creating distinctive cocktails. Perfect for folks who love drinks like the Parmesan Espresso Martini!

Oil. Various oils, including olive oil and coconut oil, can be used for fat-washing. These add both the aroma and flavor of the specific oil to the liquor.

Vegetables. Nope, we’re not kidding! Certain vegetables, like avocado or okra, can be used for fat-washing, resulting in a natural, earthy, and vegetal undertone in the infused liquor.

How to fat-wash liquor at home

While fat-washing might sound like something reserved for high-end cocktail bars, it’s actually something you can do at home without any special equipment. All it takes is a little time, some patience, and the right ingredients. And let’s be real—half the fun is getting creative and experimenting!

Here are the basic steps you’ll need to take to fat-wash your choice of liquor at home to create your own signature drinks:

EQUIPMENT + INGREDIENTS

A jar or wide-necked container with a lid
A cheesecloth or coffee filter
A fat of your choice*
A liquor of your choice*

*The ratio of fat to liquor should be around 1:4 (e.g., a quarter cup of fried bacon to a full cup of bourbon).

METHOD

Add the fat and liquor to the jar or container.
Seal the jar or container and shake vigorously for 30 seconds.
Let the mixture sit at room temperature for 2-4 hours, or overnight.
Place the jar or container in the freezer for at least 2 hours, or until the fat has solidified.
Remove the jar or container from the freezer and skim off the solidified fat.
Strain the liquor through the cheesecloth or coffee filter into a clean container.
Your fat-washed liquor is now ready to use in cocktails!

Fat-washing tips and tricks

Start with neutral fats for subtle flavor. If you’re just starting out with fat-washing, using a neutral fat like coconut oil or clarified butter can be a great way to test the waters. These fats will lend a smooth mouthfeel and slight richness without overpowering the liquor.

Dial it up with bold fats. Once you’ve got the basics down, go bold! Bacon fat, duck fat, or even truffle oil can add unique, intense flavors that will completely transform your drinks. Just keep in mind the liquor you’re using—strong fats work best with robust liquors like whiskey, rum, or mezcal.

Time is key. Don’t rush the process. Letting the liquor and fat sit together for a few hours (or even overnight) is essential to infuse the flavors fully. And don’t forget to freeze it afterward—this is where the fat solidifies, making it easier to skim off and strain.

Mistakes to avoid when fat-washing

Using old or rancid fat. One of the biggest no-no’s to look out for is using old fat that’s gone rancid. Even if the fat looks okay, it might carry off-putting flavors that can ruin your cocktail. Always use fresh, high-quality fat to get the best infusion.

Not straining carefully enough. Not straining your liquor thoroughly can leave behind tiny fat particles, which can affect the texture and flavor of your drink. Take the time to filter out every last bit of fat by using a fine mesh strainer, coffee filter, or cheesecloth to keep the liquor clean and clear.

Skipping the freezer step. After infusing the fat into the liquor, it’s crucial to place the mixture in the freezer so the fat solidifies and separates from the alcohol. Skipping this step can result in a greasy cocktail, as the fat won’t properly separate and can stay suspended in the liquor.

Overdoing the fat-to-liquor ratio. Using too much fat in proportion to the liquor can result in an overpowering flavor, which can be too rich or greasy. Stick to the recommended ratio, typically around 1:4 (one part fat to four parts liquor), to keep the infusion balanced.

Unsuitable pairings. Pairing the wrong type of fat with your liquor can lead to odd or clashing flavors. For example, bacon fat might be great with bourbon, but it could overwhelm a delicate gin. Always consider the flavor profiles of both your fat and liquor to make sure they complement each other. Pair bold fats with robust liquors and lighter fats with more delicate liquors.

Fun ways to experiment with fat-washing

Ready to take your fat-washing to the next level? Here are a few ideas that’ll make your drinks stand out:

Pecan-washed whiskey: Perfect for bourbon-based drinks, pecan butter gives your whiskey a warm, nutty twist. Try it in a whiskey sour or Manhattan for a toasty vibe that’s perfect for colder months.
Sesame oil-washed gin: This might sound wild, but trust us—it works! Sesame oil brings an earthy, savory note to gin, especially if you’re working with botanicals that lean towards the spicy or herbal side.
Brown butter-washed rum: Rum already has a natural richness to it, so adding brown butter takes it to a whole new level. It’s buttery, warm, and a little caramel-like.

5 Amazing fat-washed cocktails to DIY

1. White Manhattan

If you love a Black Manhattan, it’s time you take a walk on the light side of life. This riff on the classic Manhattan is a total game changer. Follow the basic recipe but use white vermouth and either rye whiskey or vodka as your base. We love a fat-washed vodka with hazelnut oil or almond oil as a base in this sensational sipper.

Learn more: What is the Difference Between a Manhattan VS Old Fashioned?

2. Olive Oil Martini

Adore a classic Gin Martini or a Vodka Martini? Then you’ve got to try this version, all dressed up with a drizzle of glistening olive oil. Use the recipe above to fat-wash your favorite gin or vodka, and then use this liquor as the base of your Martini. If you’re feeling extra extra, you can also float a little bit of olive oil on top of your drink before serving.

3. Bacon Bloody Mary

The Bloody Mary is one of those drinks that are seemingly infinitely adaptable to personal taste. Kimchi Bloody Mary, anyone? Since we already love garnishing this brunchtime staple with bits of crispy bacon, the logical next step is to get the umami goodness right there in the drink. All you need to do is whip up your go-to Bloody Mary, but use bacon-washed vodka as a base. It will low-key change your life, we promise.

4. Bacon Old Fashioned

Old Fashioned fans, you have not lived until you’ve tried this dapper drink built on a base of bacon-washed bourbon. Hot damn, it’s a vibe! The smokiness of the bacon tunes this whole drink to a different chord. 10/10 must try!

Also try: Anejo Old Fashioned | Apple Butter Old Fashioned

5. Coconut Campari Negroni

We adore an inventive Negroni variation, and this one is particularly divine. Campari’s bitter orange flavor fat-washed with coconut oil absolutely delivers on taste. It steers the citrus aperitif in a tropical direction while softening the bitter notes of Campari. Add this to a good gin, vermouth, and a bright squeeze of orange juice, and you have all the makings of one seriously snazzy drink.

Stay continental, besties! Coconut Cocktails | Italian Cocktails

Feeling inspired? We’ve got plenty more where this came from. Sign up for our newsletter, and we’ll bring it right to your inbox next time! For more tasty cocktail insights, visit the Wild Turkey, Appleton Estate, Bulldog Gin, and Espolòn websites.

FREQUENTLY ASKED QUESTIONS

Fat-washing is a mixology technique that involves infusing a spirit with the flavors and aromas of a chosen fat source. This process doesn't significantly alter the physical texture of the spirit, but it profoundly impacts its flavor profile. The fat molecules bind to the alcohol molecules and extract the flavors of the fat source. Once the infusion is complete and the fat is separated from the spirit, the essence of the fat remains in the spirit. This can result in a smoother, richer, and sometimes creamier mouthfeel, depending on the type of fat used. It's a unique way to add richness and unexpected flavors to cocktails.

You'll need a jar or wide-necked container with a lid, a fat source (e.g., bacon fat), and a spirit (e.g., bourbon). Mix the fat and spirit in the jar, with a ratio of about 1:4 (e.g., a quarter cup of bacon fat to a full cup of bourbon). Seal the container and shake vigorously for 30 seconds. Allow the mixture to sit at room temperature for 2-4 hours, or overnight. Place the container in the freezer for at least 2 hours, or until the fat solidifies. Remove the container from the freezer and skim off the solidified fat. Strain the spirit through a cheesecloth or coffee filter into a clean container. Your fat-washed spirit is now ready to use in cocktails.