Fat-Washing Spirits

Whoa. What an appetizing name!  Yes, I get it – our sometimes health obsessed society shudders at the word fat. But hell, fat has flavor. And you know what else has flavor – damn straight – it’s whiskey!

Alcohol’s ability to extract both fat-soluble and water-soluble flavor compounds makes fat-washing a concept made in heaven – no matter how unappealing it may sound.

 

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Pig in a Pear Tree (name courtesy of @fikafiend on IG)

4oz Fat washed 1729 Bourbon – washed with Sausage grease

2oz fresh Apricot/Cilantro/Lime juice (2 Apricots, 1 Lime, half handful Cilantro

Teaspoon of homemade Pear Preserves (I purchased from yard sale!) 1/4 tsp additional Pear Preserve syrup

1oz Lime Oleo Saccharum

4 dashes Angostura bitters

Dry shake the ingredients in a cocktail shaker for 20-30 sec.  Add ice and shake for additional 15 sec. Strain into chilled glass. Separation is normal with fresh fruit juice. 

Fat-washed Bourbon:  

Mix 3 pts. Bourbon with 1pt. sausage grease until mixture becomes opaque, and place in sealed freezable container.  The process of freezing the mixture is perfect, as it allows the fat to freeze on top of the liquid alcohol, which has a freezing point much lower than commercial freezer temps (high proof alcohol, that is). This makes extraction of the fat a breeze.

Freeze overnight, or at least 6-8 hours. Once frozen to the point where fat has solidified on surface, take a butter knife and wedge between inside of container and fat – essentially “ejecting” the hockey puck-like disc of fat and revealing the still liquid bourbon beneath.  Or skim the fat, if you prefer.  Discard the fat and strain the Bourbon through a cheesecloth lined sieve, or coffee filter.   Done, and done. 

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Kinda looks like a hockey puck, right?!

Below: same principle – similar recipe – different pork fat – BACON!

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