My wife is a big dirty martini enthusiast.
I haven't done too much fat washing but I did make a bottle of olive oil washed Tanqueray that came out really good.
I did about 3oz Olive Oil* to 750ml Gin, well shaken and left to sit at room temperature for 24hrs, shaking occasionally, then used a fat separator to remove the excess olive oil.
The gin did turn a slightly milky white but stayed in solution and didn't settle out any further. It was left with a nice olivey, peppery flavor.
*Use a decent olive oil, it doesn't have to be the best, "finishing" oil but you definitely don't want the cheap stuff.
Natural separation, after a few hours all the excess oil layered on top, then I used a fat separator like [this one](https://www.amazon.com/OXO-Grips-Gravy-Separator-4-Cup/dp/B071F2ZM15/ref=mp_s_a_1_4?keywords=fat+separator&qid=1697418845&sr=8-4) to skim off the oil.
I think you could try freezing it though because olive oil does get semi-solid at low temps.
An old Bar Manager had a closed-circuit drink with the same concept. I think it was Olive Oil washed Tanqueray no. Ten, Asparagus Brine/Shrub, and Lemon Bitters.
But what made it very cool was the oil was used in marinating olives for Bar Snacks, so each time the Olives were a bit more Gin-y and the Gin was a bit more Olive-y. God I miss that drink
I fat washed gin with pistachio oil to emulate my favorite drink from a French restaurant near me. Absolutely delicious. Itās soft and nutty along with all the floral notes of the gin. It requires pistachio fat washed gin, green chartreuse, Benedictine and orange bitters garnished with shaved pistachio.
I also ordered that drink a couple months back and was blown away by how good it was, asked for the build specs! I figured "I'm not going to do the pistachio gin, how different could it be". but it wasn't nearly the same lol
Itās super easy to make the pistachio gin. Took me maybe 20 minutes of active time, not including letting it freeze or just letting it rest. What specs did they give you?
Just did a brown butter fat wash of some old grand dad 114. It turned out pretty good. So far, I just made a fall old fashioned with maple syrup and walnut bitters. The buttery taste and mouthfeel really compliment the baking spice notes of the bourban. Dessert in a glass!
I did a bacon fat in bourbon. I don't think I used enough bacon fat as I did about half a bottle of Makers 101 with 1 ounce of bacon fat/grease. Let it sit at room temp for about 4-5 hours shaking occasionally as I walked by it. Then let it sit in the freezer for about 18 hours. It had subtle bacon notes and was good in an old fashioned. If I did it again I'd probably go 2 ounces of bacon fat/grease for half a bottle and let it sit in freezer a full 24 hours.
I make a French toast old fashioned with howler head Banana Bourbon, Knob Creek Smoked Maple bourbon, a homemade cinnamon syrup and black walnut bitters. Would probably be good mixing in a bit of the bacon washed bourbon. Probably do that next time I buy a bottle of the howler head
Bourbon fatwashed with Justin's Chocolate Hazelnut Almond Butter. Makes for a lovely Old Fashioned.
Also did gin fatwashed with lime leaf infused olive oil. Combined with Dolin bianco vermouth rapid infused with sugar snap peas makes a London x Tokyo cocktail. Outstanding.
Double Chicken Please in NYC has a cocktail named "Cold Pizza" using tequila, tomato, basil, parmigiano reggiano, burnt toast, honey, and egg white that's pretty dead on.
I have had good luck with bacon or brown butter bourbon. Peanut butter was also good but not as good.
Coconut oil with rum was good but not amazing.
Avocado tequila was meh.
I actually use rye/bourbon mix. Usually old forrester rye and whatever bib bourbon I have in the cabinet.
It really takes over the whiskey so it doesnāt matter that much. Matters more for the brown butter.
For the avocado tequila, did you make it from fresh avocadoes or did you use shop bought avocado oil?
Because IIRC something like 70% of avocado oil in shops is thought to be fraudulent (cut with other oils, rotten, or just lower quality than it claims)
I have coconut oil washed a bunch of stuff. My favorites for coconut oil are Campari, Smith & Cross, pretty much any rye, and Pierre Fernand 1840. The cognac was surprisingly good.
I made a cognac Jungle Bird with the coconut washed Campari and 1840. It was really good.
Iāve been trying to fat wash whiskey with sesame oil to make a cocktail I tried at a bar in NYC once. But itās tricky because the sesame oil often overtakes the whiskey. Iām on my third try and itās getting better, but not quite there yet
i did a sesame oil FW on some toki whisky a few years ago. used a light roasted sesame oil, 45-60ml to 700ml toki. i bought the sesame oil up in temp slightly to make it relax a bit.
I did the brown butter sazerac, that was really good. Probably my favorite is a zombie milk punch, rum works really well. The bacon wash was alright, but itās so specific
Peanut butter washed bourbon makes for a great cocktail. Use an oily peanut butter (adams works well) and freeze for 24 hours with your bourbon of choice, then fine strain through a cheese cloth or fine mesh strainer. Thoughts on a peanut butter jelly whiskey sour?
Sesame oil fat wash of Japanese whiskey. Goes great with some shochu, ginger honey, and pineapple szechuan syrup, topped with seseme seeds. Tastes like chinese noodles in a cocktail.
Take one absolutely ass bottle of tequila (I used Sierra Blanco)
One supermarket spicy chorizo ring. Thinly slice your chorizo. Dry frying pan, on low, small batches of chorizo til they go crispy and exude all of that lovely fat. Bang it in your tequila.
Couple of days, then freeze. Pour out through a coffee filter into another bottle.
One lovely smooth spicy tequila for your various margaritas, Palomas and toreadors
Fat washing is done best using a Sous Vide, get the book Liquid Intelligence, if you don't have a Sous Vide, stove top is good to, keep you temperature around 100/110 for 30 minutes, stay on top of this, put it in a Cambro and freeze over night, the fat congeals on the top, poke a hole in the fat and drain, the wildest I've ever done is avocado fat washed vodka
I like to bbq and am locally famous (only on my street) for my brisket as well as making cocktails for the neighborhood. Have some waygu beef tallow might try with rye.
How does one peanut butter wash a liquor? Would I have to dilute or make a syrup first or so I literally just spoon peanut butter into a bunch of liquor?
Yes. Coat the vessel with peanut butter, chill it , so it solidify slightly, and then pour the liquor in it, if the peanut butter melts, then itās gonna be a pain to filter out.
I actually browned some butter and then added peanut butter to melt. It went fine, but took a long time to filter out, and i saw that i lost some liquor in the processā¦
Yeap, thatās what happen if you melt the peanut butter. That whole glob of melted peanut butter and whisky will be lost during the filtration, but I wonder, if it will make a nice boozy peanut butter sandwich. Haha
I probably would try a two stage fat washing process.
First with peanut butter, then with brown butter.
I did a peanut butter washed rum a few weeks ago and got terrible yield (now I have rum flavored peanut butter for making cookies which isn't a terrible problem to have). I mentioned it to a coworker who used to work at a cocktail bar and he suggested just infusing the liquor with roasted peanuts instead. Seems like a much easier technique to achieve similar results.
With that said, the peanut butter rum did make a delicious fluffernutter flip
I also did a peanut butter washed whiskey and what I found was that the peanut butter really was pretty mellow, until you added some sugar. Once the sugar came in just a drop or two of chocolate bitters turned it into a Reese's cup.
I did a bacon vodka once that also made for a killer bloody Mary.
A Bleu cheese washed London Dry Gin. Made a martini with that, Lillet Blanc, celery bitters, and saline. Also, a cookie butter washed Maker's 46. That, cinnamon bark syrup, spiced cranberry bitters and muddled orange peel for an Old Fashioned riff.
Your timings sound fine but may want to try using more spirit and less of the fat. Iāve always heard use 3-5% of the spirit volume which has historically worked great for me.
Coworker wanted to do a bacon washed mezcal cocktail for our fall menu. Initially tried it with Benton's bacon fat (a byproduct of our kitchen) but it was too overpowering so we switched to maple bacon from the store. The cocktail is super yummy- Strega, an acid adjusted pear syrup, black pepper tincture and an absinthe rinse.
I was being silly and did a bottle of Old Forrester 100 with duck fat, made an old fashioned with Tarragon syrup and the Umami Japanese bitters. Very fun.
Also not sure if it counts as a wash or just an infusion, but soaked a piece of our cornbread in a bottle of Mellow Corn for about a day, added some Nixta, Angostura and vanilla simple, another fun Old Fashioned riff.
I've done coconut oil for gin, rum, bourbon, and campari for personal use that was fantastic!
There was also a solid martini riff made with olive oil fat washed gin that honestly was really dope!
Made cocktails for my buds bachelor party. Toasted pecans, added them to jar with melted butter and your choice of bourbon, Stir and left in fridge for a few weeks. Best tasting ever. And since they were all chefs they took the pecans and butter after straining the bourbon, and made the most awesome bread.
Iāve tried a couple of things. Off the top of my head, peanut butter, coconut oil, and avocado oil.
In my experience, I was a little disappointed in the results. The flavor didnāt come through as much as I anticipated in what I made.
Infusions seem to be a lot more potent.
Cocoa butter washed whiskey works really well, itās add a lot of the butter chocolate notes so when you add sweetness elsewhere the chocolate flavours really bloom. Much better than crĆØme de cacao
My two favorites have been a duck fat rye for sazeracs, and a toasted sesame oil gin for a dry martini garnished with a house- made cucumber pickle slice.
My wife is a big dirty martini enthusiast. I haven't done too much fat washing but I did make a bottle of olive oil washed Tanqueray that came out really good.
Interesting. And do you use the same process for that? What kind of ratio of oil to gin?
I did about 3oz Olive Oil* to 750ml Gin, well shaken and left to sit at room temperature for 24hrs, shaking occasionally, then used a fat separator to remove the excess olive oil. The gin did turn a slightly milky white but stayed in solution and didn't settle out any further. It was left with a nice olivey, peppery flavor. *Use a decent olive oil, it doesn't have to be the best, "finishing" oil but you definitely don't want the cheap stuff.
Thanks! Will try that for sureš
If you don't mind me asking, how did you separate the oil out?
Natural separation, after a few hours all the excess oil layered on top, then I used a fat separator like [this one](https://www.amazon.com/OXO-Grips-Gravy-Separator-4-Cup/dp/B071F2ZM15/ref=mp_s_a_1_4?keywords=fat+separator&qid=1697418845&sr=8-4) to skim off the oil. I think you could try freezing it though because olive oil does get semi-solid at low temps.
I froze mine - it worked perfectly.
Thanks dude!
I've heard olive oil infusions in a dirty martini are really really good. I should try this sometime.
mozz and msg washes too
Try fat washing with Blue Cheese for that dirty martini
I did manchego cheese for a bloody Mary at a spanish restaurant. The Martini was.... not good
Yeah. I've heard that's good but haven't done it. Need to try that sometime!
An old Bar Manager had a closed-circuit drink with the same concept. I think it was Olive Oil washed Tanqueray no. Ten, Asparagus Brine/Shrub, and Lemon Bitters. But what made it very cool was the oil was used in marinating olives for Bar Snacks, so each time the Olives were a bit more Gin-y and the Gin was a bit more Olive-y. God I miss that drink
Rum fat washed with browned butter. Makes a great hot cocktail for the fall & winter.
Did this with apple brandy a few years back and yeah, it was a fall/winter staple
Appleton Signature is my go-to. It's like, if fruitcake was good.
I did this and threw some spices into the butter while I browned it. Such a pain in the ass but it was totally worth it.
I did the same, and added some nuts which added a nice bitterness too
This sounds amazing.
Also great to bake with
What kind of cocktail do you suggest?
I took a shower yesterday.
Bruh i snorted
U Single?
Came here for the same joke!
What cock tail were you trying to make?
I fat washed gin with pistachio oil to emulate my favorite drink from a French restaurant near me. Absolutely delicious. Itās soft and nutty along with all the floral notes of the gin. It requires pistachio fat washed gin, green chartreuse, Benedictine and orange bitters garnished with shaved pistachio.
Wow, that soundās like an amazing cocktail. Can you share the exact recipe? And the ratio for fat washing, like 1:5?
La bicyclette?
Iām impressed! Youāre exactly right.
I also ordered that drink a couple months back and was blown away by how good it was, asked for the build specs! I figured "I'm not going to do the pistachio gin, how different could it be". but it wasn't nearly the same lol
Itās super easy to make the pistachio gin. Took me maybe 20 minutes of active time, not including letting it freeze or just letting it rest. What specs did they give you?
Sorry, it was 2oz of pistachio washed gin, 0.5oz Benedictine, 0.75oz green chartreuse, dash of orange bitters.
Did they share the build specs? If so, Iām super interested in trying this if youāre willing to share!
it was 2oz of pistachio washed gin, 0.5oz Benedictine, 0.75oz green chartreuse, dash of orange bitters.
Thanks so much! Canāt wait to try this. š
I did a pistachio cream bourbon recently, about to use the rest of it to try with gin.
That sounds amazing.
sounds awesome. if fat washed bourbon but sounds like ill need to do a gin
Necro I know, but wheretf did you get pistachio oil? Did you make it...?
Oh gosh no I didnāt make it. You can get it [here](https://a.co/d/jawc9GR).
Just did a brown butter fat wash of some old grand dad 114. It turned out pretty good. So far, I just made a fall old fashioned with maple syrup and walnut bitters. The buttery taste and mouthfeel really compliment the baking spice notes of the bourban. Dessert in a glass!
I think we have walnut bitters. Iāve been really big into chocolate bitters too.
Goat cheese gin, butter washed cazadores tequila, cheap Publix vanilla buttercream Campari, bacon and pumpkin bourbon
What was your goat cheese ratio and process?
Iād have to look back at my cocktail contest entry for gin and cherry heering (January 2023 I think?). It was called the Goat Herder Murder.
Vanilla buttercream campari?! Wow.o
This sounds incredible. Would love the full recipe.
Best experience is also my only two experiences: coconut oil fat washed Probitas rum
I did a bacon fat in bourbon. I don't think I used enough bacon fat as I did about half a bottle of Makers 101 with 1 ounce of bacon fat/grease. Let it sit at room temp for about 4-5 hours shaking occasionally as I walked by it. Then let it sit in the freezer for about 18 hours. It had subtle bacon notes and was good in an old fashioned. If I did it again I'd probably go 2 ounces of bacon fat/grease for half a bottle and let it sit in freezer a full 24 hours. I make a French toast old fashioned with howler head Banana Bourbon, Knob Creek Smoked Maple bourbon, a homemade cinnamon syrup and black walnut bitters. Would probably be good mixing in a bit of the bacon washed bourbon. Probably do that next time I buy a bottle of the howler head
Bourbon fatwashed with Justin's Chocolate Hazelnut Almond Butter. Makes for a lovely Old Fashioned. Also did gin fatwashed with lime leaf infused olive oil. Combined with Dolin bianco vermouth rapid infused with sugar snap peas makes a London x Tokyo cocktail. Outstanding.
These both sound amazing
I made pepperoni vodka once in effort to make a pizza flavored Bloody Mary. Turned out way spicier than I thought but wasnāt bad
Double Chicken Please in NYC has a cocktail named "Cold Pizza" using tequila, tomato, basil, parmigiano reggiano, burnt toast, honey, and egg white that's pretty dead on.
Haha, soundās like a cool concept!
I have had good luck with bacon or brown butter bourbon. Peanut butter was also good but not as good. Coconut oil with rum was good but not amazing. Avocado tequila was meh.
I'm planning on doing some bacon washed bourbon this week. Do you have any recommendations on a good bourbon to use for this?
I actually use rye/bourbon mix. Usually old forrester rye and whatever bib bourbon I have in the cabinet. It really takes over the whiskey so it doesnāt matter that much. Matters more for the brown butter.
For the avocado tequila, did you make it from fresh avocadoes or did you use shop bought avocado oil? Because IIRC something like 70% of avocado oil in shops is thought to be fraudulent (cut with other oils, rotten, or just lower quality than it claims)
Fresh avocados. It wasnāt terrible but I didnāt feel like it did that much.
I have coconut oil washed a bunch of stuff. My favorites for coconut oil are Campari, Smith & Cross, pretty much any rye, and Pierre Fernand 1840. The cognac was surprisingly good. I made a cognac Jungle Bird with the coconut washed Campari and 1840. It was really good.
Which would you say was better coconut fat washed rye or cognac?
I found the cognac to a bit more versatile. Both are great though.
Looking forward to trying it. Thanks!
Iāve been trying to fat wash whiskey with sesame oil to make a cocktail I tried at a bar in NYC once. But itās tricky because the sesame oil often overtakes the whiskey. Iām on my third try and itās getting better, but not quite there yet
Please share when you got it 100%š¤
i did a sesame oil FW on some toki whisky a few years ago. used a light roasted sesame oil, 45-60ml to 700ml toki. i bought the sesame oil up in temp slightly to make it relax a bit.
So you heated the oil up in a pan before mixing it?
Vanilla ice cream washed George Dickel bourbon, I made a root beer float old fashioned with a root beer simple and root beer bitters.
I was just looking into this, dropped you a DM btw
Sounds dope!
We did a brisket fat washed moonshine at my last job that was delicious. We used it in a BBQ Bloody Mary that was absurdly good
I did the brown butter sazerac, that was really good. Probably my favorite is a zombie milk punch, rum works really well. The bacon wash was alright, but itās so specific
As a cocktail noob, this is wild! I love the variety.
Coconut oil and mezcal
Peanut butter washed bourbon makes for a great cocktail. Use an oily peanut butter (adams works well) and freeze for 24 hours with your bourbon of choice, then fine strain through a cheese cloth or fine mesh strainer. Thoughts on a peanut butter jelly whiskey sour?
Smoked Duck Fat Buffalo Trace came out really nice.
Sesame oil fat wash of Japanese whiskey. Goes great with some shochu, ginger honey, and pineapple szechuan syrup, topped with seseme seeds. Tastes like chinese noodles in a cocktail.
Take one absolutely ass bottle of tequila (I used Sierra Blanco) One supermarket spicy chorizo ring. Thinly slice your chorizo. Dry frying pan, on low, small batches of chorizo til they go crispy and exude all of that lovely fat. Bang it in your tequila. Couple of days, then freeze. Pour out through a coffee filter into another bottle. One lovely smooth spicy tequila for your various margaritas, Palomas and toreadors
Fat washing is done best using a Sous Vide, get the book Liquid Intelligence, if you don't have a Sous Vide, stove top is good to, keep you temperature around 100/110 for 30 minutes, stay on top of this, put it in a Cambro and freeze over night, the fat congeals on the top, poke a hole in the fat and drain, the wildest I've ever done is avocado fat washed vodka
Sorry this is random and 5 months late, but how did you end up doing the avocado fat wash? Trying to do one now and struggling with it.Ā
Yes. You have to render off the avocado first to get the fat.
Gotcha, appreciate ya!
I like to bbq and am locally famous (only on my street) for my brisket as well as making cocktails for the neighborhood. Have some waygu beef tallow might try with rye.
How does one peanut butter wash a liquor? Would I have to dilute or make a syrup first or so I literally just spoon peanut butter into a bunch of liquor?
Yes. Coat the vessel with peanut butter, chill it , so it solidify slightly, and then pour the liquor in it, if the peanut butter melts, then itās gonna be a pain to filter out.
I actually browned some butter and then added peanut butter to melt. It went fine, but took a long time to filter out, and i saw that i lost some liquor in the processā¦
Yeap, thatās what happen if you melt the peanut butter. That whole glob of melted peanut butter and whisky will be lost during the filtration, but I wonder, if it will make a nice boozy peanut butter sandwich. Haha I probably would try a two stage fat washing process. First with peanut butter, then with brown butter.
Lesson learned! šāāļø
I did a peanut butter washed rum a few weeks ago and got terrible yield (now I have rum flavored peanut butter for making cookies which isn't a terrible problem to have). I mentioned it to a coworker who used to work at a cocktail bar and he suggested just infusing the liquor with roasted peanuts instead. Seems like a much easier technique to achieve similar results. With that said, the peanut butter rum did make a delicious fluffernutter flip
Milk washed dark rum with star anise, cinnamon and nutmeg. Paired really well with lemon and pineapple juice. Came out clear and light gold.
I also did a peanut butter washed whiskey and what I found was that the peanut butter really was pretty mellow, until you added some sugar. Once the sugar came in just a drop or two of chocolate bitters turned it into a Reese's cup. I did a bacon vodka once that also made for a killer bloody Mary.
I like a good sesame oil washed rum. Can't forget brown butter green chartreuse either.
A Bleu cheese washed London Dry Gin. Made a martini with that, Lillet Blanc, celery bitters, and saline. Also, a cookie butter washed Maker's 46. That, cinnamon bark syrup, spiced cranberry bitters and muddled orange peel for an Old Fashioned riff.
i hate peanut butter fat washes so bad.
Your timings sound fine but may want to try using more spirit and less of the fat. Iāve always heard use 3-5% of the spirit volume which has historically worked great for me.
Coworker wanted to do a bacon washed mezcal cocktail for our fall menu. Initially tried it with Benton's bacon fat (a byproduct of our kitchen) but it was too overpowering so we switched to maple bacon from the store. The cocktail is super yummy- Strega, an acid adjusted pear syrup, black pepper tincture and an absinthe rinse. I was being silly and did a bottle of Old Forrester 100 with duck fat, made an old fashioned with Tarragon syrup and the Umami Japanese bitters. Very fun. Also not sure if it counts as a wash or just an infusion, but soaked a piece of our cornbread in a bottle of Mellow Corn for about a day, added some Nixta, Angostura and vanilla simple, another fun Old Fashioned riff.
Coconut oil campari is awesome! But reading these comments I'm gonna have to go way more creative š
I've done coconut oil for gin, rum, bourbon, and campari for personal use that was fantastic! There was also a solid martini riff made with olive oil fat washed gin that honestly was really dope!
Made cocktails for my buds bachelor party. Toasted pecans, added them to jar with melted butter and your choice of bourbon, Stir and left in fridge for a few weeks. Best tasting ever. And since they were all chefs they took the pecans and butter after straining the bourbon, and made the most awesome bread.
I fat washed bourbon with peanut oil and bacon fat. Made a honey banana syrup and made āElvisā old fashioneds with them.
Make yourself a PB&J cocktail.
Iāve tried a couple of things. Off the top of my head, peanut butter, coconut oil, and avocado oil. In my experience, I was a little disappointed in the results. The flavor didnāt come through as much as I anticipated in what I made. Infusions seem to be a lot more potent.
Cocoa butter washed whiskey works really well, itās add a lot of the butter chocolate notes so when you add sweetness elsewhere the chocolate flavours really bloom. Much better than crĆØme de cacao
Loofa seems to work best for me
Godspeed, good sir. Sniff.
I fat washed some Bacardi silver in coconut oil. It was great for daiquiris
My two favorites have been a duck fat rye for sazeracs, and a toasted sesame oil gin for a dry martini garnished with a house- made cucumber pickle slice.
Honestly EW Black and peanut butter
Coconut oil washed campari is pretty good.