As one who prefers Mild Ale and the occasional Negroni to whichever trend is currently sweeping the nation, the very notion of a fat-washed cocktail is offbeat. However, vive la différence, live and let live, and various other applicable bromides.
We’re here to learn, and CocktailSafe.org gently eases us into fat washing.
Fat washing is an old perfumer’s technique of infusing something oily (such as bacon grease or bacon) into alcohol, then freezing the liquid so that the fat separates and rises to the surface so it can be scraped off. The flavor of the fatty substance remains in the liquid.
The pretext for today’s post is an information release I received recently, and while repeating the words of others isn’t a regular feature of the daily feed, it seems justified given my lack of familiarity with the present topic.
Take it away, guest contributor. I’m considering a wee nip of Graham’s 20 Year Old Tawny to help the morning mueslix go down — but to each their own. The cover photo depicts two Noche Mexican BBQ, one of which is Uncle Brisket’s Last Stand at the Noche Corral.
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While the concept of fat-washed cocktails is not new to this world, the technique remains a unique way for bartenders to add fun flavors to cocktails. Vegetarian options are on the rise, and many bar programs see fat washing as a sustainability opportunity, utilizing kitchen ingredients that might otherwise be discarded. From vegetables to oil to even smoked brisket, these Louisville restaurants are adding their own creative twists to cocktails.
- Fat-Washed Old Fashioned at Cured Restaurant and Salumeria uses Guanciale Fat-Washed Buffalo Trace Bourbon, orange cordial and angostura bitters.
- Uncle Brisket’s Last Stand at the Noche Corral at Noche Mexican BBQ combines Noche smoked brisket washed Uncle Nearest 1856, stave infused demerara, angostura and smoked orange.
- FR E SH A VACA DO at Noche Mexican BBQ uses avocado washed Copper & Kings immature brandy, Flor de Cana dark, Grand Marnier, avocado pit orgeat and lime.
- Open Persesame at Barn8 Restaurant & Bourbon Bar with sesame oil washed Peerless Small Batch Bourbon, persimmon, Meletti Amaro and garnished with an almond-orange brittle.
- Sassy Roy at Barn8 Restaurant & Bourbon Bar with brown butter washed Dewars White Label, butternut squash, lemon, thyme, Carpano Antica, sassafras and sorghum bitters.
