Fat Washing

Fat washing is one of those behind-the-bar secrets that sounds more complicated than it actually is. The process involves infusing a spirit with a fat, like animal fat, butter, coconut oil, or infused oils like chili crisp to carry over those rich, savory flavors without leaving the drink oily or heavy. Essentially, fat washing allows you to extract the aromatic compounds from the fat (the good stuff) into the alcohol. Once chilled, the fat solidifies on top and is removed, leaving behind a silky, flavored spirit that’s shelf-stable and super smooth. Here’s everything you need to know about fat washing alcohol.

Tools You’ll Need for Fat Washing

• For straining: Pour-over stand, fine mesh strainer, or a Chemex
• Coffee filters or cheesecloth
• Large Weck jars or similar airtight jar
• Funnel for easier pouring
• Clean glass bottle or jar for storing the finished fat-washed alcohol
• Sometimes, for fat-washing with animal fat or butter, you’ll need a small saucepan or skillet

How to Fat Wash Alcohol

The methods for fat washing alcohol vary slightly for every type of fat but the general method involves mixing, infusing, freezing, skimming, straining, and storing. More details for each type of fat can be found in the next section.

1. If you’re using a type of fat that needs to be melted or cooked, like butter or bacon fat, you’ll follow those methods first to get a liquid fat you an use for infusing your alcohol.
2. In your large jar, add the appropriate ratio of fat to alcohol.
3. Seal the lid and shake vigorously so the liquid fat is evenly incorporated throughout the alcohol.
4. Let your infusion sit at room temperature for several hours so the flavors can meld. Shake occasionally.
5. Freeze your infused alcohol for several more hours or overnight. The fat will solidify on top.
6. Once the fat is solidified on top, remove as much of the solid fat layer as possible.
7. Strain the mixture through your chosen straining method (pour over, fine mesh strainer, or Chemex. Be patient.
8. Store your fat-washed alcohol in a glass jar or bottle at room temperature or longer in the fridge or freezer.

Congratulations! You just made your very own one-of-a-kind alcohol!

Watch Me Make Bacon Fat-Washed Vodka

Fats for Fat Washing

There are so many different fats you can use to fat-wash alcohol with. Each one will lend it’s own savory flavor profile to your alcohol, which you can then add to cocktails that enhance and complement those flavors. Here are the different types of fats and the ratios, methods, alcohol, and cocktail recipes I recommend for each.

Bacon

Any meat that ends up with a pan full of rendered fat when you cook it can be used to fat-wash alcohol. Bacon is probably the easiest and quickest (and some would argue yummiest) animal fat for fat washing. When used to fat wash alcohol that’s mixed into a cocktail, it doesn’t taste like you’re drinking bacon fat. Instead, you get a luxuriously smooth cocktail with a nutty flavor.

• How to Prepare: Cook bacon like you normally would, but reserve the bacon fat for fat washing. Let it cool slightly before adding to the alcohol.
• Amount: Use roughly 3 tablespoons of bacon fat for 2 cups of alcohol
• Types of Alcohol: I recommend fat washing vodka or whiskey with bacon fat. Vodka goes really well with bacon fat because it’s such a neutral spirit that it can take on a strong flavor and become something else entirely different. Whiskey is a natural pairing for bacon fat because it’s already rich and warm.
• Infusion Time: Let bacon fat and alcohol infuse at room temperature for 4-6 hours.

Use bacon fat-washed vodka in my Bacon Bloody Mary.

Butter

Similar to bacon, butter adds a rich nuttiness to whichever alcohol you’re fat washing, especially if you brown the butter first. Brown butter is just butter that has been melted and cooked until the milk solids start to get toasted. They’ll turn golden brown and start to smell rich and nutty.

• How to Brown Butter: Melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty, about 5–7 minutes. Let it cool slightly before adding to the alcohol.
• Amount: Use roughly 1 stick (8 tablespoons) of butter for 2 to 2.5 cups of alcohol
• Types of Alcohol: Whiskey is the best alcohol for fat washing with brown butter. Whether you use a rich and sweet Bourbon, a smokey malty Scotch, a peppery Rye, or an oaky Irish Whiskey, brown butter will only bring out the best in it.
• Infusion Time: Let brown butter and alcohol infuse at room temperature for 2-4 hours.
• Pro Tip: Save the solidified brown butter for cooking other yummy things later on!

Use Brown Butter Fat-washed Bourbon in my Peach Thyme Bourbon Smash and my Peaches n Cream.

Coconut Oil

Fat-washing alcohol with coconut oil is not the same things as making coconut-flavored alcohol. A lot of coconut-flavored tequilas, for example, are made by infusing fresh coconut or adding coconut cream, coconut water, or coconut extracts. These can taste artificial or be overly sweet. Instead, fat-washing alcohol with coconut oil gives it a subtle tropical coconut aroma and an extra smooth and creamy texture without any added sweetness or extracts.

• How to Prepare: Gently melt the coconut oil until it is liquid, but don’t overheat.
• Refined or Unrefined?: Use refined coconut oil if you want smooth texture without strong coconut flavor. Use unrefined coconut oil if you want more coconut aroma.
• Amount: Use 1–2 tablespoons of coconut oil per 750 ml bottle for a light wash. Use 3 tablespoons per 750 ml bottle for a richer texture.
• Types of Alcohol: Tequila Blanco and rum are the best alcohols for fat washing with coconut oil because of their bright, crisp quality. Both spirits can be used in cocktails like margaritas, palomas, daiquiris, and mojitos that lend themselves well to tropical flavors that go with coconut.
• Infusion Time: Let brown butter and alcohol infuse at room temperature for 2-4 hours.

Use coconut oil fat-washed tequila in my Coconut Margajito.

Oil

You can fat-wash alcohol with so many different types of oils depending on the final flavor profile you’re going for. Extra virgin olive oil imparts a slightly salty and savory note to the alcohol. Sesame oil goes well in cocktails with other Asian flavors that can stand up to a nutty infused alcohol. And fat-washing with chili oil (or chili crisp) is one of the best ways to make your spirits spicy!

• Amount: Use 2 tablespoons of oil for 2 cups of alcohol.
• Types of Alcohol: It really depends on the type of oil you use. EVOO can be used to fat wash pretty much any alcohol, but will make gin extra-special for a gin martini. Sesame oil is also a good choice for gin as well as darker, richer spirits like bourbon. Chili oil is an amazing fat for infusing tequila and mezcal for the best spicy margarita. Vodka and white rum also work well with chili oil.
• Infusion Time: Let oil and alcohol infuse at room temperature for 8-24 hours.

Use chili crisp fat-washed tequila in my Chili Crisp Blood Orange Paloma.