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The Science of Fat-Washing Cocktails


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Sounds strange, tastes wonderful — that is, if you do it right. Fat-washing is the process of immersing a fat (oil, butter, or the like) in a spirit, then freezing it and skimming off the hardened fat. You’re left with a spirit infused with full flavors, and a slightly different mouthfeel. Believe it or not, it’s easy to do at home. Learn how and some of the science behind it with this Serious Eats article.

We’ve seen fat-washed spirits at bars around the country: we’ve tried sesame oil-infused gin and a tasty Sazerac infused with duck fat, to name a few. Since the technique gained popularity around 2007, bartenders have experimented with fat-washing spirits with everything from peanut butter to an entire grilled cheese sandwich.

Read more on Serious Eats

Photo by Kevin Liu

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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