Fat-washing spirits: How to introduce new flavours and textures in your cocktails

Fat-washing is a technique that involves infusing spirits with the flavours of fats or oils, resulting in a unique and velvety texture. While the concept might sound unusual at first, the process is surprisingly straightforward. By combining spirits with fats and allowing them to meld together, the alcohol extracts the essential flavours from the fat, creating a unique marriage of tastes.

Common Fats and Oils:

The beauty of fat-washing lies in its versatility. The possibilities are limited only by one's imagination, and each fat imparts its own character to the infused spirits. Some popular choices include bacon fat, coconut oil, brown butter, and even Foie Gras: have a try of this drink on our F*nkytown menu.

The Process:

Fat-washing typically involves the following steps:

• Choosing Your Fat: Select a high-quality fat or oil that complements the base spirit as well as the cocktail you are aiming to make. For example, we brown French butter for our brown butter dark rum in the cocktail Pain au Matcha at F*nkytown. The nuttiness and caramel-like flavours introduce a ‘sourdough’-like undertone and offer a velvety texture to the drink.
• Infusing the Spirit: Combine the chosen fat with the spirit in an airtight container. Allow the mixture to sit for a designated period, during which the flavours meld together. The infusion time varies depending on the fat used and the desired intensity of flavour.
• Freezing and Straining: Once the infusion is complete, freeze the mixture. The fat will solidify, making it easy to strain out, leaving behind a beautifully flavoured spirit.
• Balancing Flavours: Experiment with the infused spirit in cocktails, adjusting ratios and ingredients to achieve the perfect balance. Fat-washing can add depth and complexity, so don't be afraid to get creative.

Have a taste of our unique, modern takes using this age-old technique at F*nkytown! Book your spots – bit.ly/Fnkytown-Chope