FAT-WASHING: ADDING A TASTY TOUCH
FAT-WASHING: ADDING A TASTY TOUCH
Fat-washing has become a very popular way to alter the texture of spirits and cocktails. It is a technique that involves infusing an oily ingredient, such as butter, in alcohol and then freezing the liquid so that the fat resolidifies and separates. The separated fat is then scraped off and the flavor of the fat remains in the liquid, leaving a silky smooth texture.
Milk is one of the most common ingredients for fat-washing, but in 2024, expect to see bartenders using less common cocktail ingredients, like coconut oil and sesame oil, to enhance their drinks.
WHAT IS FAT WASHING?
Fat washing in cocktails adds fats and oils from fruits, poultry or dairy products to spirits to infuse them with a new flavor. These fats can come from things like:
- Butter
- peanut butter
- Bacon or bacon
- duck fat
- Olive oil
- Coconut oil
Once the infusion is complete, the spirit is cooled, solidifying the fats, which are eliminated leaving behind its unique flavors.
KEY TOOLS FOR FAT WASHING SUCCESS
- Quality Fats: Whether it's bacon fat for a smoky whiskey, coconut oil for a tropical rum, or butter for a velvety bourbon, fat choice is crucial.
- Sealable containers: These are necessary to combine the fats and spirits during the infusion process.
- Fine strainers and cheesecloth: essential for removing solidified fats and ensuring a clean, clear spirit. Nobody wants lumps in their drink.
The fat washing process is quite time-consuming, but the reward for your patience is a unique and decadent liquid that can turn your drinks into true wonders.
SIMPLE GUIDE TO FAT WASHING
- Simmer the ingredients with the fat/oil in a container, making sure not to burn the fat/oil as it will affect the flavor.
- Pour the fat into a container with the chosen liquor you want to infuse.
- Place the fat and alcohol mixture in the freezer for 6 to 8 hours.
- Once you take it out of the freezer you will see that the fat has risen to the top of the container and the liquid to the bottom.
- Strain the fat well and you will get a fat-washed liquor full of flavor.
MASTER FAT WASHING TO IMPROVE YOUR COCKTAILS
Fat washing is a complex process in which many things could go wrong. To make the most of every drop of fat, you need to follow the best practices adopted by some of the best bartenders in the world.
Follow these steps to get the most out of fat washing:
- Choosing the fat: The choice depends on the desired flavor profile. Dairy fats like butter provide a rich, creamy note, while meats like bacon provide savory, smoky nuances.Vegetable and nut oils, such as olive or sesame, add earthy, nuanced flavors.
- Infusion time: Once the fat has been melted and added to the spirit, the mixture should be left to infuse. This can vary from a few hours to several days, depending on the desired flavor intensity.
- Solidify and strain: After infusion, the liquor needs to be chilled, usually in a freezer, until the fat solidifies. Then, with a fine strainer or cheesecloth, the solid fat is separated, leaving a liquor infused with its flavor.
- Multiple Strains: To achieve a clean, pure liquor free of residual fat, it may be necessary to strain multiple times or even use a combination of cheesecloth and coffee filters.
FAT WASHING: BE CREATIVE
Combining culinary elements, fat-washed beverages are perfect options to serve as digestifs and appetizers alongside a meal. There are lots of great ways to play with fat washing and it's a technique that encourages experimentation.
For inspiration, try some of these popular apps that are making waves in the industry:
TRY THESE FAT WASHING METHODS
- Bacon Infused Bourbon – Ideal for Old Fashioneds or Manhattans, infuse American Whiskey or Bourbon with bacon fat to add a flavorful twist to classic recipes.
- Butter-Infused Rum – The creamy fat of butter is perfect for enhancing tropical drinks or can simply be drunk on its own.
- Sesame Washed Gin: Features nutty undertones that pair wonderfully with East Asian-inspired cocktails by washing your spirits with sesame oil.
Fat washing is more than a fad; is a testament to the ever-evolving art of mixology. While the technique requires precision and patience, the resulting flavors—rich, layered, and captivating—are worth it.
In the hands of the adventurous mixologist, fat washing is not just a process, but an opportunity to bring many previously unexplored flavor profiles into the bar and create new and engaging customer experiences.
KEY POINTS
- - Fat washing infuses the flavors of various fats to add new flavor profiles.
- - You can make fat washing with duck fat, bacon fat, and fat from oils, butter, and more.
- - The process involves cooking the fat you want to use, collecting it, and cooling it with the liquid so it freezes and can be removed.
- - The length of time you let the fat sit will affect the intensity of the flavors.
- - Fat washing pairs very well with bourbon, rum and gin.
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