The gold standard in fat-washed cocktails is a bacon-washed Old Fashioned. The drink rose to popularity in 2007 at New York City bar PDT, where it was called the Benton’s Old Fashioned, and it has been copied many times since.
Bacon-Washed Old Fashioned
From the bar at Deviation Distilling in Denver
- 2 oz. bacon-washed bourbon
- ¼ oz. maple-infused syrup (equal parts maple syrup and warm water)
- 2 dashes Angostura bitters
- Orange peel, for garnish
Pour fat-washed bourbon, syrup, and bitters into a mixing glass filled with ice. Stir to chill and strain into a rocks glass over a large ice cube. Garnish with orange peel.
Feeling adventurous? Try these newer recipes.
The Upside Down
From Empress by Boon in San Francisco
- 1 oz. sesame-washed Suntory Toki (or other Japanese whisky)*
- ¾ oz. Polugar No. 2 Garlic and Pepper vodka
- ½ oz. bay syrup (recipe below)
- ½ oz. lime juice
- 4 drops The Japanese Bitters Umami bitters
- 3 oz. club soda
- Pickled watermelon radish, for garnish
*2oz. of sesameoilto750mlofwhiskyisrecommended
Combine fat-washed whisky, vodka, syrup, lime juice, and bitters in a mixing tin. Shake and double strain into a Collins glass. Add ice and top with club soda. Garnish with a pickled watermelon radish.
Bay Syrup
Combine 10 grams (by weight) of bay leaves with ¾ cup sugar and 1 cup water in a medium saucepan. Bring to a boil. Remove from heat and let cool for 20 minutes. Strain into a sealable container. Store in refrigerator up to 5 days.
Los Isleños
From Corrida in Boulder
- 2 oz. A5 Wagyu beef fat-washed Jura 10 year old (or other Island scotch)*
- ¼ oz. Bigallet China China Amer liqueur
- 2 dashes Bittermens Elemakule Tiki bitters
- ¼ oz. Hateruma Island sugar syrup (see below)
- Orange peel, for garnish
*5oz. of Wagyubeeffatto750mlofwhiskyisrecommended
Add fat-washed scotch, liqueur, bitters, and sugar syrup to a shaker. Shake and strain into a rocks glass over a big ice cube. Garnish with an orange peel.
Hateruma Island Sugar Syrup
Mix equal parts Hateruma Island sugar and water. Heat, stirring regularly until sugar dissolves, creating a syrup. Remove from heat and let cool before using.
Standing Ovation
From The Roosevelt Room in Austin
- 1½ oz. cacao butter-washed Angel’s Envy (or other port-finished bourbon)*
- ¼ oz. Plantation Xaymaca Special Dry rum
- ¾ oz. Campari
- ¾ oz. Lustau Solera Reserve Don Nuño oloroso sherry
- ¼ oz. Caffè Borghetti espresso liqueur
- 2 dashes roasted dandelion root tincture (see below)
- Orange peel, for garnish
*3oz. ( by weight) of melted cocoa butter wafers to 750ml of whisky is recommended
Combine all liquid ingredients in a double Old Fashioned glass. Add a large ice cube and stir for 10 seconds. Express an orange peel over the glass to release the oils, then discard peel.
Roasted Dandelion Root Tincture
Combine 125 ml of vodka with ¼ cup of roasted dandelion root loose tea in an airtight container. Stir thoroughly, then seal. Let sit for 1 week to infuse the vodka, stirring vigorously once a day. After 7 days, strain the infusion through a coffee filter and transfer to a clean bottle. Store refrigerated or at room temperature.
