Fat-Washing: Adding Rich Flavor to Spirits

Fat-washing represents one of cocktail culture's most fascinating techniques—infusing spirits with rich, savory, or sweet flavors from fats (butter, bacon, coconut oil, brown butter) that would never naturally dissolve in alcohol. This advanced method creates unprecedented flavor combinations: bacon-infused bourbon, brown butter rum, sesame oil gin, or coconut-washed tequila. Understanding fat-washing's science, technique, and applications separates experimental bartenders from conventional ones.

This guide explores the chemistry, methods, classic applications, and creative possibilities of fat-washing spirits.

The Science of Fat-Washing

Fat-washing exploits alcohol's unique properties:

How It Works

1. Fat + Spirit: Mix melted fat with room-temperature spirit
2. Infusion: Let sit (hours to days) while fat's flavor compounds dissolve into alcohol
3. Freezing: Freeze mixture until fat solidifies completely
4. Separation: Remove solid fat, filter remaining spirit

The magic: Alcohol dissolves fat's flavor compounds but not the fat itself. When frozen, fat solidifies and separates, leaving behind its flavor in the spirit.

Why Fat Doesn't Stay Dissolved

• Alcohol is polar: Dissolves flavor compounds
• Fat is non-polar: Doesn't mix with alcohol long-term
• Temperature matters: Cold makes fat solidify, enabling clean separation

What Transfers

Flavor compounds: Aromatic molecules, savory notes, umami What doesn't transfer: Actual fat, greasiness, calories from fat (mostly)

Well-executed fat-washing creates flavor without oiliness.

Classic Fat-Washing Applications

Bacon-Washed Bourbon

The gateway fat-wash:

Ingredients:

• 750ml bourbon
• 4-6 strips bacon, cooked crispy (reserve fat)
• About 2-3 oz rendered bacon fat

Method:

1. Cook bacon crispy, strain fat (remove solids)
2. While fat still liquid (warm), add to bourbon in jar
3. Stir well, let infuse 4-6 hours at room temperature
4. Place in freezer overnight (12+ hours)
5. Fat solidifies on top—remove and discard
6. Fine-strain spirit through cheesecloth/coffee filter
7. Store refrigerated, use within 2-3 months

Result: Bourbon with smoky, savory bacon essence—no grease, just flavor.

Use in: Old Fashioneds, Manhattans, or sipped neat.

Brown Butter Rum

Sweet, nutty sophistication:

Ingredients:

• 750ml aged rum
• 4 oz (1 stick) unsalted butter

Method:

1. Brown butter in pan (cook until nutty aroma, amber color)
2. Cool slightly, add to rum
3. Infuse 6-8 hours room temperature
4. Freeze overnight
5. Remove solidified butter
6. Fine-strain

Result: Rum with rich, toasted, nutty brown butter flavor.

Use in: Daiquiris, rum Old Fashioneds, coffee cocktails.

Coconut Oil-Washed Rum

Tropical richness:

Ingredients:

• 750ml white or aged rum
• 3-4 oz refined coconut oil (liquid at room temp)

Method:

1. Mix coconut oil with rum
2. Infuse 4-6 hours
3. Freeze overnight
4. Remove solidified coconut oil
5. Strain

Result: Rum with subtle coconut richness without sweetness.

Use in: Piña Coladas, tropical cocktails, rum punches.

Sesame Oil-Washed Gin

Savory botanical complexity:

Ingredients:

• 750ml gin
• 1-2 oz toasted sesame oil

Method:

1. Mix sesame oil with gin
2. Infuse 3-4 hours (sesame is potent)
3. Freeze, separate, strain

Result: Gin with nutty, savory sesame character.

Use in: Martinis, gin and tonics, Asian-inspired cocktails.

Advanced Fat-Washing Techniques

Sous Vide Fat-Washing

Accelerated infusion:

Method:

1. Combine spirit and fat in vacuum-sealed bag
2. Sous vide at 135-145°F for 1-2 hours
3. Chill in ice bath
4. Freeze, separate, strain

Advantage: Faster infusion (hours vs. days), more consistent results.

Multiple Fat Washes

Layer different fats sequentially:

Example: Bacon-wash bourbon, then brown butter-wash same bourbon Result: Multiple flavor dimensions

Savory Cocktail Fats

Beyond sweet fats:

• Olive oil: Mediterranean character in gin or vodka
• Duck fat: Rich savory depth in whiskey
• Clarified butter (ghee): Clean butter flavor without milk solids
• Schmaltz (chicken fat): Savory umami in vodka or gin

Compound Fat Washing

Infuse fat before washing:

Example: Infuse butter with herbs/spices, then brown and wash into spirit Example: Cook bacon with maple syrup, use that fat to wash bourbon

By Spirit: Fat-Washing Applications

Bourbon Fat-Washing

Best fats: Bacon, brown butter, butter, pecan brown butter Why works: Bourbon's vanilla-caramel notes complement rich fats Classic: Bacon-washed bourbon Old Fashioned

Rye Whiskey Fat-Washing

Best fats: Bacon, duck fat, brown butter Why works: Rye's spice pairs with savory fats Classic: Bacon-washed rye Manhattan

Rum Fat-Washing

Best fats: Brown butter, coconut oil, butter Why works: Rum's molasses sweetness balances rich fats Classic: Brown butter rum Daiquiri

Gin Fat-Washing

Best fats: Sesame oil, olive oil, butter Why works: Gin's botanicals + savory fats = complex Martinis Classic: Sesame-washed gin Martini

Tequila/Mezcal Fat-Washing

Best fats: Coconut oil, butter, bacon (with mezcal) Why works: Agave's earthy character pairs with tropical or smoky fats Classic: Coconut-washed tequila Margarita

Vodka Fat-Washing

Best fats: Almost anything—vodka is blank canvas Experiments: Olive oil, nut oils, compound butters Use: When you want fat flavor without spirit interference

Classic Fat-Washed Cocktails

Benton's Old Fashioned

The drink that popularized fat-washing (created by Don Lee at PDT):

• 2 oz bacon-washed bourbon
• 0.25 oz maple syrup
• 2 dashes Angostura bitters
• Orange peel

Build in rocks glass, stir with ice. The bacon-maple combination is iconic.

Brown Butter Daiquiri

Rich tropical elegance:

• 2 oz brown butter-washed rum
• 1 oz lime juice
• 0.75 oz simple syrup

Shake, serve up. The brown butter adds nutty depth to classic Daiquiri.

Savory Martini

Umami sophistication:

• 2.5 oz sesame-washed gin
• 0.5 oz dry vermouth
• Lemon twist

Stir, serve up. The sesame creates savory, almost brothy character.

Coconut Margarita

Tropical variation:

• 2 oz coconut-washed tequila
• 1 oz lime juice
• 0.75 oz Cointreau
• 0.25 oz agave

Shake, serve. Coconut adds richness without sweetness.

Technique: Perfect Fat-Washing

Choosing the Right Fat

High-quality matters: Use good bacon, real butter, quality oils Fat ratio: Generally 2-4 oz fat per 750ml spirit (adjust for fat intensity) Temperature: Fat must be liquid when mixed with spirit

Infusion Time

Mild fats (butter, coconut oil): 4-6 hours Medium fats (bacon, brown butter): 6-8 hours Strong fats (sesame oil, duck fat): 2-4 hours

Over-infusion becomes greasy or overpowering.

Freezing Properly

Temperature: Below 32°F (0°C) until fat completely solid Time: Minimum 8 hours, ideally overnight Container: Wide-mouth jars make fat removal easier

Separation and Straining

1. Remove solid fat layer (use spoon or punch hole and pour through)
2. First strain: Through fine-mesh strainer
3. Second strain: Through coffee filter or cheesecloth
4. Check clarity: Should be clear with no fat particles

If cloudy, re-freeze and strain again.

Storage

Refrigerate: Fat-washed spirits keep better cold Use within: 2-3 months (some oxidation occurs) Label: Date and ingredients for tracking

Common Fat-Washing Mistakes

Too much fat: Creates greasy results—more isn't better Wrong temperature: Mixing fat and spirit when fat too hot can create off-flavors Insufficient freezing: If fat isn't solid, separation fails Poor straining: Leaves fat particles, creating cloudy, potentially slimy spirit Over-infusion: Creates overpowering or greasy flavors Using low-quality fat: Cheap bacon or rancid butter creates bad results

Creative Fat-Washing Ideas

Breakfast-Inspired

• Maple bacon bourbon: Combine bacon fat with maple before washing
• Croissant butter rum: Brown butter with hint of yeast
• Pancake butter vodka: Butter with vanilla

Dessert-Inspired

• Pecan brown butter bourbon: Brown butter with toasted pecans
• Hazelnut butter cognac: Hazelnut oil wash for nutty complexity
• Peanut butter whiskey: (Already commercially available, but DIY possible)

Savory/Umami

• Mushroom butter gin: Butter sautéed with mushrooms
• Truffle oil vodka: Minimal truffle oil for earthy luxury
• Miso butter sake: Compound butter with miso

Tropical

• Macadamia nut rum: Macadamia oil for tropical nuttiness
• Coconut curry vodka: Coconut oil infused with curry spices first

Pairing Fat-Washed Spirits with Food

Fat-w ashed cocktails complement rich dishes:

Bacon bourbon: BBQ, grilled meats, smoky dishes Brown butter rum: Desserts, vanilla ice cream, caramel Sesame gin: Asian cuisine, sushi, dumplings Coconut rum: Tropical dishes, seafood, Thai food

The fat creates bridge between cocktail and food fats.

Bar Program Applications

Signature cocktails: Fat-washing creates unique offerings competitors can't easily replicate Seasonal menus: Match fats to seasons (brown butter fall, coconut summer) Food pairing: Create fat-washed cocktails specifically for menu items Brunch cocktails: Bacon and brown butter perfect for brunch programs

Safety and Quality

Food safety: Use proper food handling—clean equipment, don't cross-contaminate Quality ingredients: Rancid fat creates rancid spirits—impossible to fix Allergens: Label clearly—fat-washed spirits contain allergens (dairy, nuts) Shelf life: Fat-washed spirits don't keep forever—refrigerate and use within months

Building Your Fat-Washing Setup

Essential:

• Quality spirits to wash
• Various fats (bacon, butter, coconut oil)
• Wide-mouth jars (32 oz mason jars work well)
• Freezer space
• Coffee filters or cheesecloth
• Fine-mesh strainer

Upgrades:

• Sous vide circulator for accelerated washing
• Vacuum sealer for sous vide method
• Multiple small batch jars for experimentation
• Specialized fats (duck fat, truffle oil, exotic nut oils)

When to Fat-Wash (and When Not To)

Great for fat-washing:

• Signature cocktails needing unique flavor
• Complementing rich, savory food
• Creating unexpected flavor combinations
• Impressing cocktail enthusiasts

Skip fat-washing:

• When simplicity is better
• High-volume bars (labor-intensive)
• When guests want classic, unaltered spirits
• If proper refrigeration unavailable

The Art of Fat-Washing

Fat-washing represents mixology's intersection with culinary technique—borrowing from cooking to create flavors impossible through traditional infusion. When done properly, it adds unprecedented richness and complexity while maintaining spirit integrity.

Explore our cocktail collection or create custom fat-washed variations with unique flavor combinations.

Master the principles—proper ratios, complete freezing, thorough straining, quality ingredients—and you'll create fat-washed spirits that elevate cocktails to new dimensions. Fat-washing is alchemy: transforming separate elements into something greater than their sum. Here's to rich flavors, creative experimentation, and drinks that surprise. Cheers to the art of fat-washing!