Words by Simon Difford
Made famous by the Benton's Old Fashioned, created by Don Lee at PDT in New York City, which uses bourbon flavoured by smoky bacon fat, fat-washing is a method of flavouring any spirit with a variety of fatty foods including meats, fish, cheeses and butter.
Grill/melt the food with heat, drain off the fat emitted and pour into a bottle of spirit via a fine strainer to remove unwanted particulates. Seal the bottle, shake and place in a refrigerator to solidify the fat, shaking occasionally. Leave for a day to allow the fat's flavour to infuse into the spirit.
Lastly, clarify by straining first through a fine strainer and then a cheesecloth. The spirit will take on the flavour of the fat and acquire a silky mouthfeel.
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