{"id":26039,"date":"2016-03-08T15:38:55","date_gmt":"2016-03-08T20:38:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=26039"},"modified":"2022-05-11T06:06:03","modified_gmt":"2022-05-11T10:06:03","slug":"fat-washed-spirits","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/fat-washed-spirits\/","title":{"rendered":"DIY: Fat-Washed Spirits"},"content":{"rendered":"
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Photo Credit: Wollertz<M\/a> | <\/a>Shutterstock<\/a><\/p><\/div>\n

Pluck your favorite poison off the bar cart. Add some butter. (Stay with us, here.) Chill, strain, and boom: You\u2019ve got a fat-washed spirit, ready for cocktails. Sound weird? Maybe, but if you\u2019ve ever sipped clear milk punch<\/a>, you\u2019ve already tasted the good stuff\u2014yep, milk fat counts, too.<\/p>\n

\u201cFat washing\u201d is essentially a fancy term for fat infusion: It adds round flavors and a silky mouthfeel to alcohol without residual grease. Since fats come in myriad forms\u2014cooking and finishing oils such as olive, coconut, and sesame; animal fats; peanut and other nut butters; and plain ol\u2019 butter, to name a few\u2014the method lends itself to extensive experimentation. Try bacon fat\u2013washed vodka in your next bloody mary, coconut oil\u2013washed dark rum in a tiki drink, or olive oil\u2013washed gin for a martini with a twist.<\/p>\n

Ahead, find our recipe for Brown Butter\u2013Washed Rye, a satiating spirit with subtle nuttiness. Mix it into a culture<\/strong>-approved cocktail (recipes below), Irish coffee, or an old-fashioned. If brown butter or rye don\u2019t thrill you, simply swap in a different fat or alcohol (or both), and follow the recipe as is. Remember to measure fat as liquid to ensure recipe consistency; if it\u2019s solid at room temperature (most animal fats, coconut oil), melt it first.<\/p>\n

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Brown Butter\u2013Washed Rye<\/h2>\n

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Equipment:<\/h3>\n