Brown Butter Fat-Washed Bourbon

Fat washing is one of those behind-the-bar secrets that sounds more complicated than it actually is. You can fat wash all kinds of alcohol with all kinds of fats, but for this recipe we’re infusing bourbon with brown butter — a match made in cocktail heaven. Try it in this Peach Thyme Bourbon Smash!

The biggest misconception about fat-washed alcohol is that it will feel greasy or heavy. That is sooo not the case. The best part about this technique (aside from it being super easy) is that the alcohol takes up the flavors and essence of the fat without taking on the texture. But it also improves the texture — fat washing makes any spirit smoother and more luxurious.

Watch Me Make It

Tools Needed 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 (optional)
• Clean glass bottle or jar for storing
• For browning the butter, you’ll need a small saucepan

How to Make Brown Butter Fat-Washed Bourbon

For fat-washing bourbon with butter, you’ll need 1 stick (8 tbsp) of unsalted butter
+ 2 to 2.5 cups of bourbon.

1. Brown the butter. Add the butter to a small saucepan over medium heat. Stir frequently as it melts. Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty, about 5–7 minutes. Remove from the heat and let cool for 2–3 minutes.
2. Combine with the bourbon. Pour the browned butter and bourbon into a large glass jar (such as a Weck jar). Seal tightly and shake to combine.
3. Infuse. Let the mixture sit at room temperature for 2–4 hours, giving the jar a shake every 30 minutes or so.
4. Freeze overnight. Transfer the jar to the freezer for 8–12 hours, or until the butter has hardened into a solid layer on top.
5. Remove the butter. Lift off the solid butter cap and discard it, or save it for cooking or baking (it’ll have a subtle bourbon flavor).
6. Strain. Pour the bourbon through a fine-mesh strainer lined with cheesecloth or a coffee filter to remove any remaining butter solids. For an extra-clear result, strain a second time through a fresh coffee filter.
7. Bottle and store. Funnel the finished bourbon into a clean glass bottle or jar.

How to Store Fat-Washed Bourbon

Store your brown butter fat-washed bourbon in the refrigerator for up to 1 month for the freshest flavor. While the alcohol is shelf-stable, refrigeration helps prevent any residual butter from going rancid.

How to Use Brown Butter Fat-Washed Bourbon

Brown butter fat washed bourbon goes great in anything with the warm, spiced, nutty notes of fall and winter flavors. I originally made it for this Peach Thyme Bourbon Smash and my Peaches n Cream!

Try it in this Grilled Peach Whiskey Sour or Peach Old Fashioned. If you just want to make a classic version of a cocktail, but with a unique, signature twist, try using this infused bourbon for an Old Fashioned (or in my super popular Freezer Door Old Fashioned). And I’ve saved the best for last: brown butter fat-washed bourbon was simply made for an Apple Cider Hot Toddy.