The Old Fashioned is trending, as are other bourbon and whiskey-based cocktails. Members and guests are likely ordering them more frequently than in the past, so some clubs are now listing classic cocktails on the bar menu, while others are adding their own riffs to these time-tested classics to offer new and exciting variations.

If your membership likes to try new and exciting things, here’s an idea for you: fat-wash your bourbon or whiskey first, then use it in one of your classic cocktails.

Fat-washed cocktails started to gain traction when the bacon craze was in full effect in the early 2000s. In New York City, a sliver of a cocktail bar called Please Don’t Tell (PDT) began serving an Old Fashioned laced with maple syrup and infused with the flavor of hickory-smoked Benton’s bacon from Tennessee. Since then, fat-washed cocktails have proliferated, and the nuts, chorizo, and olive oil have been infused into classic recipes.

So what does it mean to “fat-wash” a bourbon? It’s not that different from traditional infusions; the process is more about the flavor than the fat or grease added. While many fat-washed spirits may become slightly cloudy in appearance, they are not noticeably greasy when drinking. After washing alcohol with fat, most of the fat is extracted back out (which we’ll get into next). However, the texture does change slightly, providing a silkier mouthfeel.

Interested in trying it for your membership? If so, here are some helpful hints on what to use and how to do it:

I like using rye whiskey because it has already given the spirit more of a spice characteristic, and if you add some type of fat, you will have a whiskey that is even more complex and sexy. There are no right or wrong types of “fat” to use in this process. The same goes for the brand of whiskey, I suppose. Recently, the chef here at Mizner was roasting some bone marrow. As soon as I found out, I asked what his plan was for the drippings. He had no plan, so he offered to save them for me. I got some rye whiskey, and we set about making the magic happen.

Here’s my process:

1. Take a container and combine bourbon with hot liquid fat. I prefer a 2-to-1 ratio of bourbon to fat.
2. Stir very well. The longer you expose the bourbon to the liquid fat, the better. I usually leave it at room temperature for about 2 hours and stir it every 10 minutes. I know it seems like a lot of babysitting and work, but I promise it’s worth it.
3. After stirring, refrigerate the bourbon for 12-24 hours. The fat will harden and rise to the top. You can spoon off as much as you’d like and then filter the rest out. Don’t forget to keep your empty bottles to refill them with your fat-washed bourbon. (If you are not going to use the bourbon quickly, it’s best kept refrigerated.)
4. Serve in a cocktail or over ice.

The bone-marrow-washed bourbon was a game changer for my bartenders here at Mizner. Our smoked old fashioned was already beloved, but this twist took it to new heights and added a whole new character. We learned it was equally delicious in other classics like a Vieux Carre, Paper Plane, or even a Julep.

I would encourage the industry to have fun with these newfound whiskeys. Make variations, experiment, and let your creativity/imagination run wild. After all, that is the nature of our industry—coming up with the next new thing to “wow” your members and make them smile. I used my fat-washed rye not only in the smoked old-fashioned but also on this little riff on the “Old Pal” cocktail.

Old Pal with Fat-Washed Rye Whiskey
View the recipe here.