Chili Crisp Fat-Washed Tequila

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 tequila with chili crisp oil. It creates a smooth, spicy tequila that’s perfect for all your devilishly spicy cocktail cravings.

Watch Me Make It

Get the Chili Crisp Blood Orange Paloma recipe!

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

How to Make Chili Crisp Fat-Washed Tequila

For fat-washing tequila with chili oil, you’ll need 2 cups tequila (blanco or reposado) + 2 tablespoons chili crisp oil.

1. Combine tequila and chili crisp oil in a sealed jar or container.
2. Let sit for 8–24 hours at room temperature.
3. Place the jar in the freezer for 2–3 hours, until the fat on top has solidified.
4. Carefully strain the tequila through a coffee filter to remove solids.
5. Store the chili crisp tequila in a sealed bottle at room temperature or in the fridge.

You can also use this same method with mezcal!

How to Use Chili Crisp Fat-Washed Tequila

I originally made this spicy fat-washed tequila for my favorite Halloween cocktail of all time: the Chili Crisp Blood Orange Paloma!

You can also use it in any spicy cocktail instead of Jalapeño Syrup or Chili Liqueur, like my Classic Spicy Margarita, or the Freezer Door version and other spicy margarita variations with pickles, pineapple, and peaches.