Filtering the fat-washed whisky is a key step, and doubling up with both a fine mesh strainer and a second, finer filter is best.
Use it in the Private Eyes, a spirituous and sweet cocktail laced with raspberry liqueur.
But don’t just drop some ground round into a bottle of Jim Beam and call it a day.
You can read more about the cocktail in The PDT Cocktail Book. The fat will have risen to the top. Some fat-washed whiskies, like those made with oil and nut butter, are shelf-stable, but if the wash included a meat or dairy product, it’s best to store the liquid in the fridge. People like Wylie and Eben Freemen were experimenting with it and, without considering the logistical nightmare that would ensue, we decided we'd try to put a fat-washed drink on the menu.
© Copyright 2020. The ratios can be scaled down if you plan to use smaller quantities. You spread the peanut butter across a rimmed baking sheet, then briefly pour the bourbon over the top before dumping the bourbon back into a serving vessel. Louisville, Kentucky whiskey bar Hell or High Water uses this fat-washed bourbon in cocktails like the Hot Toddy. “When you fat-wash a whisky, you aren’t just adding the flavor of the fat to the spirit, you’re also adding texture and weight,” says Alex Jump, lead bartender at Death & Co. Denver.
There are recommended recipes at the end of this article for both fat-washed whiskies and cocktails to use them in, but experimentation is encouraged. Bartenders like Jump use gram scales for the most accurate measurements, but home mixologists will be fine measuring with standard cups, tablespoons, teaspoons, and jiggers. You also lose a bit in the process, so I wouldn’t necessarily infuse a really pricey whiskey. The best way to start your adult infusing journey is with whiskey, a complex and resilient spirit that pairs so well with equally bold, complex flavors like, say, meat. Fat-washing can add rich texture and body to whisky, creating a lush cocktail. (1) Melt the peanut butter in a saucepan over medium heat. It really depends. Look for $15 to $30 spirits. Freeze overnight. (2) Add liquefied fat (hot, if possible) to whiskey at around a ratio of one ounce per 750-milliliter bottle.
Whisky Advocate. You’re waiting as long as it takes for the oils from the fat to freeze and separate from the alcohol—because, remember, alcohol can’t freeze. You may also like: Olive Oil Washed Martini. Freezing that mixture until the fat resolidifies, then straining it off, completes the process.
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