Fat Washing 101

Written by Zhen-Mei Huang and Nikki Seelam

Check out the YouTube video linked above for visual step-by-step aid as well as funny behind-the-scenes content.

Fat washing is one of my favorite ways of infusing flavors into liquor. A much richer and smoother end product than your regular ol’ infusions. Fat washing is so magical you can even make coconut rum that doesn’t taste like sunscreen!

This method of infusing fatty substances has had a massive rise in popularity over the last few years. And for good reason. Not only does it leave behind a much stronger flavor, the fattyness having left it’s imprint on the liquor also curbs the harsh qualities, making it a much smoother substance that can bring new flavors to cocktails.

We all know that oils, and fats turn into solids when exposed to cold temperatures. And we also know liquor does not freeze (At least in the temperatures in our freezer). So, if you mix fat and liquor, and then pop in the freezer, you can remove the now solid fat from the liquor.

All the flavors of the fatty substance remain in the liquor even though you have removed all of the now hardened fat. An old perfumers technique that modern mixologists have made popular once again.

Let’s dive into some examples you can use in your cocktail recipes. 

Recipe 1: Truffle Oil Washed Cognac

INGREDIENTS

  • Truffle Oil
  • Cognac

MATERIALS

  • Empty Freeze Safe
  • Strainer
  • Cheese Cloth

PREPARATION

  1. Add around 100 ml of truffle oil into the container. 
  2. Add 1 L of your preferred cognac.
  3. Pop the lid on your container and give it a firm shake.
  4. Set the container in the freezer for 24 hours.
  5. Time’s up! Strain your mixture through a cheese cloth into a container like a mason jar. 
  6. The fat should solidify in the container, leaving your liquor still fluid. Remove the hardened fat. 
  7. The fat washed liquor is ready! Enjoy.

Cocktail Inspiration: Truffle Washed Sazerac

INGREDIENTS

  • Absinthe (To rinse)
  • Sugar Cube
  • Soda Water
  • Peychaud’s Bitters
  • Angostura Bitters 
  • Truffle Oil Washed Cognac
  • Whisky
  • Lemon Peel

MATERIALS

  • Mixing Glass
  • Spoon

 

PREPARATION

  1. Rinse a glass with absinthe and let the alcohol coat the inside of your glass.
  2. Spoon in either one spoonful of sugar or a sugar cube into a mixing glass.
  3. Add a tiny splash of soda water into the mixing glass. 
  4. Also, add three dashes of Peychaud’s bitters and two dashes of Angostura bitters to the mixing glass.
  5. Use a spoon to mix the solution until the sugar dissolves.
  6. To this, add 1 to 1.5 oz of your freshly made truffle oil washed cognac. 
  7. Next, add 1 to 1.5 oz of whisky. 
  8. Grab a handful of ice and place it into the mixing glass, stirring 33 times. 
  9. Strain into the cocktail glass. 
  10. Express and caress the lemon peel over the rim of the glass, then finish off adding it to your cocktail. 

Recipe 2: Sesame Oil Washed Bourbon

INGREDIENTS

  • Sesame Oil
  • Bourbon

MATERIALS

  • Empty Freeze Safe
  • Strainer
  • Cheese Cloth

PREPARATION

  1. Add around 100 ml of sesame oil into the container. 
  2. Add 1 L of your preferred bourbon.
  3. Close your container and give it a good shake.
  4. Set the container in the freezer for 24 hours.
  5. Time’s up! Strain your mixture through a cheese cloth into a container like a mason jar. 
  6. The fat should solidify in the container, leaving your liquor still fluid. Remove the hardened fat. 
  7. The fat washed sesame oil bourbon is ready! Enjoy.

Recipe 3: Coconut Oil Washed Rum

INGREDIENTS

  • Coconut Oil
  • Rum

MATERIALS

  • Empty Freeze Safe
  • Strainer
  • Cheese Cloth

PREPARATION

  1. Add around 100 ml of coconut oil into the container. 
  2. Melt the oil, either on stovetop or microwaving the container for 45 seconds to 1 minute.
  3. Add 1 L of your preferred rum.
  4. Close your container and give it a good shake.
  5. Set the container in the freezer for 24 hours.
  6. Time’s up! Strain your mixture through a cheese cloth into a container like a mason jar. 
  7. The fat should solidify in the container, leaving your liquor still fluid. Remove the hardened fat. 
  8. The fat washed coconut rum is ready! Enjoy.

Recipe 4: Browned Butter Washed Japanese Whisky

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INGREDIENTS

  • Butter
  • Japanese Whisky

MATERIALS

  • Pan
  • Empty Freeze Safe
  • Strainer
  • Cheese Cloth

PREPARATION

  1. Heat your pan on medium to low heat. 
  2. Add around 100 ml, or approximately 6 tablespoons,  into the pan. 
  3. Make sure the butter is browning not burning. Once the browned butter is fragrant, turn off the heat and let it sit for 1-2 minutes.
  4. Pour browned butter into freezer-safe container.
  5. Strain the butter to avoid any darker bits getting into your liquor.
  6. Add 1 L of Japanese whisky.
  7. Close your container and give it a good shake.
  8. Set the container in the freezer for 24 hours.
  9. Time’s up! Strain your mixture through a cheese cloth into a container like a mason jar. 
  10. The fat should solidify in the container, leaving your liquor still fluid. Remove the hardened fat. 
  11. The fat washed liquor is ready! Enjoy.

Recipe 5: Bacon Grease Washed Vodka

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INGREDIENTS

  • Bacon
  • Vodka

MATERIALS

  • Pan
  • Empty Freeze Safe
  • Strainer
  • Cheese Cloth

PREPARATION

  1. Heat your pan on medium to low heat, adding 4 strips of bacon. If you start cooking the bacon at a lower heat, the grease will render out better and give you more oil to work with.
  2. Cook the bacon to its entirety, then set aside.
  3. Let grease sit for a minute before straining and pouring it into your container. 
  4. Add 1 L of your favorite vodka.
  5. Close your container and give it a good shake.
  6. Set the container in the freezer for 24 hours.
  7. Time’s up! Strain your mixture through a cheese cloth into a container like a mason jar. 
  8. The fat should solidify in the container, leaving your liquor still fluid. Remove the hardened fat. 
  9. The fat washed bacon grease vodka is ready! Enjoy.

Cocktail Inspiration: Truffle Washed Sazerac

INGREDIENTS

  • Bacon Fat Washed Vodka
  • Tomato Juice
  • Sriracha
  • Tabasco
  • Lemon Juice
  • Garlic Salt
  • Celery Salt
  • Salt and Pepper
  • A1 Steak Sauce
  • Horseradish
  • Worcestershire Sauce
  • Bacon

MATERIALS

  • Mixing Glass
  • Spoon

 

PREPARATION

  1. Add 2 oz of bacon fat washed vodka into a shaker. 
  2. Add 4 oz of tomato juice, 0.5 oz lemon juice, dash of Sriracha, and 2-3 dashes of Tabasco hot sauce to shaker. 
  3. In addition, add a smidge of salt and pepper, 1 tsp. of A1 steak sauce, 1 tsp. of horseradish, and 3 dashes of Worcestershire sauce. 
  4. Roll cocktail back and forth between shaker. (For more info on how to roll a cocktail, click here.)
  5. Pour cocktail over a glass filled with ice.
  6. Garnish with bacon or celery stalk.
  7. Enjoy.

If you tried out any of these recipes, send us a picture! We would love to see what you made and how you added your own twist!

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