MIXOLOGY · 6 min read
Fat-Washing 101: Brown Butter Bourbon
The simplest way to add savoury richness to a classic cocktail.
Fat-washing sounds like a laboratory trick. It is really a kitchen trick: heat a fat, add a spirit, freeze and strain. The spirit keeps the flavour; the grease stays behind.
Start with brown butter and bourbon: melt 60 g butter until nutty, add 250 ml bourbon, rest four hours, freeze overnight, strain. The result is a bourbon with a sweet, toasty depth that makes an Old Fashioned taste like dessert.
Tip: use a good spirit, not the cheapest bottle. The infusion highlights what is already there.
