This drink is a take on a traditional Whisky Sour cocktail but uses a cocktail-making technique called fat-washing to create a brown butter-infused bourbon.
Fat washing is the process of infusing the flavors from a fat such as bacon or in this case, brown butter, into alcohol. The basic technique is quite easy:
- Steep the fat in the base sprit for at least 1 hour. It helps if the ingredients are slightly warm. Also, mixing with a fork or whisk helps aerate the mixture and transfer the flavors. I use two sticks of butter (1 cup of fat) for every 750ml of alcohol.
- Transfer the mixture to the freezer. The fat will solidify and rise to the top of the container. The alcohol, which has a lower freezing point, will remain a liquid.
- Strain the alcohol through a mesh strainer, cheesecloth, and/or coffee filter. This step will remove any remaining bits of brown butter. Using a coffee filter will give you the clearest liquid but may take an hour or two. If clarity of the resulting alcohol is not a concern, use a mesh strainer lined with cheesecloth if you have it.
To make the cocktail:
- 2 oz Brown Butter Bourbon
- 3/4 oz Simple Syrup (1:1 Sugar/Water Ratio)
- 3/4 oz Lemon Juice
Shake w/ ice in a shaker tin and double strain using a hawthorne strainer and fine mesh strainer into a rocks glass with ice.
You can also try this fat-washing method with other combinations of fats and spirits. Here are a few suggestions:
- Tequila and Chorizo
- Bourbon and Bacon Fat
- Butter and Rum
- Cocoa Butter and Vodka
- Browned Beef Fat (i.e. from cooking ground beef) and Vodka – for use in a Bloody Mary
Check out more on The Gastronomer YouTube Channel.
If you like this post you’ll also like: