Somewhere between the heady theatrics of clarified milk punches and the kitchen-sink creativity of Indian bar menus, fat washing has emerged as one of cocktail culture’s most enduring party tricks. Equal parts simple science and culinary sleight of hand, it lets you take any base spirit—vodka, rum, even mezcal—and steep it in everything from coconut oil to duck fat, creating flavour profiles you simply can’t buy off the shelf.
I first tried fat washing after drinking the ‘Sunny Boy’ during a guest bartending experience with the talented Millie Tang, a tropical, almost transportive riff featuring pineapple and passionfruit with coconut-washed vodka at its core. I was smitten. A few weeks later, on a Valentine’s Day whim, I infused bourbon with smoked bacon fat over the course of two days. It was strong, savoury and dangerously drinkable. That bottle was emptied the night it was gifted—though, in hindsight, I really should’ve filtered it better. More recently, I’ve been experimenting again—this time with coconut oil and vodka. Mumbai’s summer heat practically begs for something clean and bright, and I’ve been craving a clarified piña colada with the scent of Coppertone and holiday afternoons, and without the eye-watering pricetags of Mumbai's finest bars.
So what is fat washing, exactly, and why is it cropping up on more bar menus? Let’s break it down.
What Is Fat Washing?
Fat washing is the process of infusing alcohol with the flavour of a fat. This could mean rendered bacon grease, melted butter, sesame oil or even peanut butter. Once combined with a spirit, the fat is allowed to infuse over several hours. It is then solidified and strained out, leaving behind a silky, aromatic liquor that holds the essence of the fat without the greasiness.
It sounds cheffy. But it isn’t. This is a technique born not in laboratories, but in restaurants and back bars where bartenders have long played with the culinary toolkit. The principle behind it is simple: alcohol is a solvent, which means it’s particularly good at absorbing both oil and water-soluble flavour compounds. When fat is infused in a spirit, it releases its aromatic oils into the alcohol. Chill the mix, skim off the solidified fat, and what you’re left with is a flavoured liquor that’s creamy, complex and completely novel.
What You’ll Need
The best part? You don’t need a lab coat. Just a few pantry items and a spirit of your choice.
- A 750ml bottle of spirit (vodka, bourbon, rum, etc.)
- A fat or oil (bacon grease, browned butter, coconut oil, sesame oil)
- A sealable glass jar or container
- A freezer
- A fine strainer, cheesecloth or coffee filter
The ideal ratio varies. But for most applications, 120g of fat per 750ml of spirit is a good starting point if using bold, flavourful fats like bacon or duck fat; don't make my mistake and use restraint. If you’re working with milder ingredients like butter or coconut oil, bump it up to 240g. That said, it’s worth experimenting—some fats overpower quickly, while others whisper in the background.
Step-By-Step Guide
- Melt your fat: Gently heat it in a pan. Avoid browning unless you specifically want that note (as with browned butter).
- Cool slightly: You don’t want to pour hot fat into your alcohol. Let it cool a bit, but stay liquid.
- Combine with alcohol: Pour the fat into your container, then add your spirit. Seal and shake.
- Infuse: Let the mixture rest in the fridge for 4–12 hours. For deeper flavours, leave it overnight.
- Freeze: Move the container to the freezer until the fat solidifies into a cap.
- Strain: Use a coffee filter or cheesecloth to separate the spirit from the solid fat. You may need to strain more than once, especially with fattier infusions like bacon.
- Bottle and enjoy: The finished spirit is shelf-stable, but storing it in the fridge is a safe bet if you’ve used fresh ingredients.
What Spirits Work Best?
Fat washing isn’t about high-proof gimmicks. It’s about synergy. Here are some spirit-fat pairings that just work:
- Vodka: A blank slate. Coconut oil is a winner, creating a velvety mouthfeel and beachy aroma. Truffle oil and sesame oil also shine.
- Bourbon/Whiskey: Rich, caramelised notes pair beautifully with bacon, peanut butter, or brown butter. This is classic barstock alchemy.
- Rum: Butter or coconut oil can add softness to an already sweet base. Think tropical twists on a daiquiri or Mai Tai.
- Mezcal/Tequila: Mezcal takes well to bold fats like chorizo or bacon. Tequila’s fruit-forward nature pairs better with nut oils or sesame.
- Gin: Try herb-infused oils like rosemary or thyme for a savoury, Martini-friendly take.
If your fat-washed spirit ends up with a greasy finish, it’s a sign you need to strain it again—bacon and peanut butter are especially prone to clinging. A cloudy appearance is perfectly normal, though if clarity matters to you, pass it through a coffee filter and keep it chilled before serving. As for any odd aftertastes, they’re usually the result of using too much fat or not straining it thoroughly enough. A bit of trial and error with ratios will sort you out.
