What is fat washing
Although it sounds like a particular oil stain, fat washing is the technique of taking a fat and infusing it with a spirit or liquid. It transforms the flavor and texture of a spirit making it silky and round.
Fat washing was first introduced in cocktails with a brown butter washed rum by bartender Eben Freeman. But it was Benton’s Old Fashioned, a bacon-infused cocktail created by Don Lee in New York at PDT that took the cocktail world by storm. It also came at the height of the bacon craze, so the mix of that and the surprising grease-infused spirit helped the cocktail’s popularity and it quickly spread outside the den. comfortable in the East Village. The technique has since become fashionable in cocktails.
How to Fat-Washer Spirits?
Bear with me, we’re going to get a little cheesy here! You will need to use alcohol for this as it acts as a grease remover. Alcohol will extract both fat-soluble and water-soluble flavors from an ingredient. While many flavor compounds are fat soluble, others are also water soluble, allowing more flavor to be extracted from the ingredient you are infusing with. You filter out most of the fat, but it leaves tasty molecules in the mind with a hint of roundness around the edges of the mind.
Many fats like olive oil are liquid at room temperature and can be poured. But fats like coconut oil that are at room temperature, you will need to melt them first before incorporating them into the alcohol.
More on the science of alcohol infused here.
Proportions for fat washing
I like to use 2 tablespoons of fat to 1 cup of alcohol, but that’s not a hard and fast rule. You may need to play around with the proportions to get the right flavor you are looking for. For example, 2 tbsp of sesame oil would be very intense, so I would start with 1/2 tbsp and add more to taste.
What kind of grease can you wash grease with?
You can use just about any fat!
- Bacon fat
- duck fat
- sesame oil – I’ve seen this used in rum in a daiquiri style drink!
- But my favourite? Coconut oil!
How to Fat-Wash Camapri with Coconut Oil
The bitter orange flavor of Campari goes so well with the addition of coconut oil. It steers the citrus aperitif in a tropical direction while softening the bitter notes a bit. Coconut oil is solid at room temperature, so you will need to melt it before infusing it. Add the melted oil to a jar with the Camapari and leave to infuse for a few hours or overnight.
After a certain time of infusion at room temperature, put the mixture in the freezer. This will cause the coconut oil to solidify into a hard disk or lumps, which will make it easier to remove, leaving behind a softer spirit. Use a coffee filter to strain, it’s the most effective way to remove most of the oil. But you can also use a fine-mesh strainer.
Washing the grease from your Campari with coconut oil adds a silky texture and a hint of coconut flavor that will transport you to a tropical island.
- 1 cup Campari
- 2 tablespoons coconut oil, melted
- In a jar, add 2 tablespoons of melted coconut oil
- Add the Campari to the jar and shake
- Leave in for a few hours or overnight
- Place in the freezer until the coconut oil has solidified.
- Strain through a coffee filter or a fine mesh strainer.
- store in a bottle in a cool, dry place and use within 6 months.
I found the faded coconut flavor of the Campari after 6 months.