Fat Washed Cocktail Ideas
Now that you’re well-versed in the process and the ingredients, there’s really nothing that should stop you from tackling your very own fat washing project at home. But, in case you’re still at a loss for some good use cases, here’s a couple noteworthy ones that stuck out to me:
I once collaborated with a bartender at a DC thai restaurant called Maketto to design a riff on a classic Manhattan using Coconut Oil washed Carpano Antica vermouth. This was wildly effective, especially when accented by our orange bitters, and people went bananas over it.
One quick note here is that washing a vermouth, rather than a spirit, might require a bit more subtlety, and I’d certainly recommend trying to add the coconut oil to the vermouth at around 78 degrees, shaking well, and refrigerating immediately. This will help retain the original character of the vermouth and prevent it from oxidizing or cooking too much when it comes in contact with the fat.
Next up, I need to mention the Peanut Butter and Jelly cocktail in Liquid Intelligence. This, admittedly, isn’t my thing. I think it sounds a bit over the top, but maybe if you get a really great peanut butter and a really lovely jelly, it could work. The ingredients are simply peanut butter, jelly, vodka, a pinch of salt, and a half ounce of lime juice, but because I’ve been pirating so significantly from Dave’s book this episode, I’m gonna leave the procedure a secret to encourage you to pick up a copy of his James Beard Foundation Award-Winning book, Liquid Intelligence.
For olive oil, Martinis work really well. You’re almost definitely going to want to use a clear spirit here, so in your end product, the decisions that are really going to make the cocktail shine are which vermouth and bitters you choose, and how you garnish the drink. If you’re really mindful about these decisions, you’ll have a subtle drink that really honors the olive oil.
Finally, I really wanted to give you a really professional example of a butter washed cocktail, because I consider those use cases to be the most challenging to develop.
Priscilla Young of Travelle Kitchen + Bar in Chicago came up with the Corn, Bread and Butter, which contains butter washed white whiskey, cranberry, and orange marmalade. What I like about this cocktail is that it doesn’t cop out by infusing the butter with some spice. It locates a spirit that could use some enriching (White whiskey), then finds a complementary flavor duo in cranberry and orange to create a perfect fall cocktail.