Up your cocktail game without blowing your diet!
Written by Donna Brousseau / Photographed by Kyle Ripley, Haigwood Studios
I live in the south and have plenty of die-hard barbecue fanatic friends, so I often hear the adage, “Fat equals flavor.” This mantra usually gets particularly loud and insistent, bordering on a public outcry, when I’m about to lop off fat from meat before slapping it on the grill.
Naturally, when I first heard about fat-washed spirits, I was more than a little put-off. If I didn’t
want to chew on a big hunk of fat, why on earth would I want to drink it? Boy, was I wrong.
What is fat-washing? It’s an infusion for a spirit. Typically, we might use botanicals, fruits or
vegetables, but in fat-washing, we leverage fat in all its jiggly glory.
You might be familiar with bacon-infused whiskey or vodka showing up in your trusty hangover
cure, Bloody Marys. But, any old fat will work, including butter, peanut butter, duck fat and even
sesame or truffle oils. I’ve heard of cocktails being made with a leg of Kentucky Fried Chicken,
although I personally haven’t tried that particular variety.
All you need is your booze of choice and some melted, high-quality, fat, typically about two tablespoons per 750ml bottle, but it really depends on the intensity of the fat and how strong you want your infusion. Place the two ingredients in a large container, such as a Mason jar with a lid. If you
happen to have a sous vide machine that vacuum-seals an ingredient in a plastic bag so it can be
immersed in a temperature-controlled water bath, even better. The infusion occurs more quickly and with more intense results.
If not, let the mixture infuse for at least four hours at room temperature, though some experts
recommend simmering the concoction over low heat in a saucepan. After it’s infused, freeze the
container overnight to allow the fat to solidify. Then use a fine strainer, such as a cheesecloth or
coffee filter, to skim off the fat solids. The masterpiece you’re left with will have all of the flavor
without the fat (just how I like my steak) for your next cocktail adventure.
To get you started, here is one fat-washed cocktails that prove fat does equal flavor, even in the
cocktail world. To read about the other fat-washed cocktails, pick up a copy of Flavors Magazine.
Excerpt is from an article featured in the fall issue of Flavors Magazine, subscribe today and don't miss a single issue!
Recipe provided by Brush Sushi Izakaya
Yield: 1 drink
1 1/2 ounces Sesame Vodka (recipe included)
1/2 ounce Stirrings Ginger Liqueur
1/2 ounce Wasabi Simple Syrup (recipe included)
Combine ingredients in a cocktail shaker filled with
ice. Shake well and strain into a cocktail glass.
Wasabi Simple Syrup
8 ounces granulated sugar
1 teaspoon wasabi paste
For the Wasabi Simple Syrup
Simmer 8 ounces water and sugar in a small pot on
stove until all sugar is dissolved. Remove from heat
and stir in wasabi paste. Store in refrigerator.
2 ounces sesame oil
1750 ml bottle Cathead Vodka
For the Sesame Vodka
Place sesame oil and vodka in a freezer-proof
container. Place in freezer for minimum of 4 hours, or until sesame oil solidifies. Remove from freezer and
remove solidified sesame oil. Strain through
cheesecloth and store vodka in refrigerator.
BRUSH SUSHI IZAKAYA
316 Church Street, Decatur