Have you ever sat at a high-end cocktail bar and spotted something unusual on the menu?

Maybe it was a "Bacon-Infused Bourbon" or a "Brown Butter Rum."

You might have hesitated. Grease in a cocktail? It sounds counterintuitive.

But then you took a sip.

It wasn't greasy at all. It was silky, rich, and savory in a way that standard spirits just aren't.

That texture—that velvety mouthfeel—is the result of fat-washing.

It sounds like a complex chemistry experiment reserved for mixologists with handlebar mustaches.

But here at My Core Pick, we are here to let you in on a secret.

It is incredibly easy to do at home.

If you can melt butter and pour liquid into a jar, you can fat-wash spirits.

In this guide, I’m going to show you exactly how to master this technique to elevate your home bar game.

Let’s get mixing.

What Exactly Is Fat-Washing?

Before we start melting butter, we need to understand the concept.

Fat-washing is an old perfumer’s technique that bartenders adopted in the late 2000s.

The most famous example is the "Benton’s Old Fashioned" by Don Lee at PDT in New York. He combined bacon fat with bourbon, and the cocktail world changed forever.

The Science Made Simple

Alcohol is a solvent. This means it is fantastic at extracting flavor.

When you mix a liquid fat (like melted butter or oil) with a spirit, the alcohol dissolves the flavor compounds of the fat.

But here is the magic trick.

You don't actually drink the fat.

After letting them mingle, you freeze the mixture. The fat solidifies and rises to the top, while the alcohol stays liquid.

You skim off the solid fat, leaving behind a spirit that retains the savory flavor and a luxurious, viscous texture.

Why You Should Do It

It adds complexity.

Most cocktails rely on sweet, sour, and bitter. Fat-washing introduces umami and mouthfeel.

It smoothes out the harsh burn of cheaper spirits.

It allows you to pair savory dinner flavors with your nightcap.

Choosing Your Players: Fats and Spirits

The fun part of fat-washing is the endless creativity.

However, not every fat works with every spirit.

We’ve tested a lot of combinations at My Core Pick, and here is how to think about pairings.

The Savory Heavyweights

Animal fats are potent. They work best with aged spirits that have strong backbones.

Bacon Fat: The classic. It pairs perfectly with Bourbon, Rye, or a smoky Mezcal. The smoke from the bacon amplifies the charred oak of the whiskey.

Duck Fat: Rich and gamey. Try this with an aged Brandy or Cognac. It creates a drink that feels like sitting in a leather chair by a fire.

The Vegetarian Options

You don’t need meat to fat-wash. Dairy and plant oils are fantastic.

Brown Butter: This is my personal favorite. Nutty, toasted butter pairs beautifully with dark Rum or Bourbon. It tastes like a pastry in a glass.

Coconut Oil: Unrefined coconut oil is a game-changer. Wash it with white Rum or even Campari. It creates a tropical vibe without the heavy sweetness of coconut cream.

Sesame Oil: A little goes a long way. This works surprisingly well with Gin or Rye Whiskey for a savory, Asian-inspired twist.

Olive Oil: Use a high-quality extra virgin olive oil. Wash it with Gin or Vodka for the ultimate savory Martini.

The Step-by-Step Guide to Fat-Washing

Ready to try it?

You don’t need fancy equipment. Just a jar, a freezer, and a coffee filter.

Here is the foolproof process we use.

Step 1: Measure Your Ratios

You don't need to be exact, but you want a balance.

Too much fat creates a mess; too little yields no flavor.

The Golden Ratio: We recommend approximately 4 ounces of fat for every 750ml bottle of spirits.

If you are just experimenting, try 1 ounce of fat to 1 cup (8 oz) of spirits.

Step 2: Combine the Ingredients

Pour your spirit into a wide-mouth mason jar.

If you are using a solid fat (butter, bacon grease, coconut oil), melt it in a pan until it is liquid.

Pro Tip: If you are using butter, brown it first. Let those milk solids toast until they smell like hazelnuts. The flavor payoff is massive.

Pour the liquid fat into the jar with the spirit.

Seal the jar tight.

Step 3: The Shake and Wait

Give the jar a vigorous shake. You want the oil and alcohol to mix thoroughly.

Let it sit at room temperature for about 4 to 5 hours.

This is the infusion phase.

Shake it occasionally as you walk by.

Step 4: The Deep Freeze

Place the jar in the freezer.

Leave it there overnight, or for at least 6 hours.

Because alcohol has a much lower freezing point than fat, the spirit will remain liquid.

The fat, however, will solidify into a hard puck at the top of the jar.

Step 5: The Filtration

This is the most critical step for a clean final product.

Take the jar out of the freezer.

Use a knife to poke a hole in the fat cap (or scoop it out if it’s soft).

Pour the cold spirit through a fine-mesh strainer to catch big chunks.

The Polish: Now, pour it through a coffee filter or cheesecloth.

This takes time. It might drip slowly. Be patient.

This final step removes the tiny particles, ensuring your cocktail isn’t cloudy or oily.

Expert Tips for Troubleshooting

Even though the process is simple, things can get messy.

Here is how to avoid common pitfalls.

It Tastes Too Greasy

If your drink leaves an oil slick on your lips, you didn't filter it enough.

Run it through a fresh coffee filter one more time.

Ensure the spirit is very cold when you filter it, as this keeps the remaining fats solid and easier to catch.

The Flavor is Too Weak

Next time, increase the infusion time.

You can leave the fat and spirit together at room temperature for up to 24 hours before freezing.

Just be careful with animal fats—you don’t want them to go rancid before they freeze.

Storage and Shelf Life

Does fat-washed alcohol spoil?

Technically, the alcohol preserves it, but residual fat particles can go rancid over time.

We recommend storing your fat-washed spirits in the fridge.

They are best enjoyed within 2 to 3 months.

Though, if you make them correctly, they probably won’t last that long!

Three Fat-Washed Recipes to Try Tonight

You have your bottle prepared. Now, what do you make with it?

You can sip these neat, but they shine in cocktails.

Here are three My Core Pick favorites.

1. The Breakfast Old Fashioned

This is the drink that started the craze, simplified for home.

• The Spirit: Bacon-Washed Bourbon.
• The Sweetener: Maple Syrup.
• The Bitters: Angostura.

Instructions: Combine 2 oz of your bacon bourbon, 0.25 oz of maple syrup, and 2 dashes of bitters in a mixing glass.

Add ice and stir until chilled.

Strain over a large ice cube. Garnish with a strip of candied bacon or an orange peel.

It’s smoky, sweet, and incredibly smooth.

2. The Toasted Coconut Negroni

A tropical twist on the bitter Italian classic.

• The Spirit: Coconut Oil-Washed Campari.
• The Base: Gin (London Dry).
• The Modifier: Sweet Vermouth.

Instructions: Stir equal parts (1 oz each) of Gin, Sweet Vermouth, and your Coconut-Washed Campari with ice.

Strain into a rocks glass over fresh ice.

The coconut strips away the sharp bitterness of the Campari and replaces it with a creamy, tropical finish.

3. The Brown Butter Rum Old Fashioned

This tastes like winter in a glass.

• The Spirit: Brown Butter-Washed Aged Rum.
• The Sweetener: Demerara Sugar Syrup.
• The Bitters: Chocolate or Walnut Bitters.

Instructions: Combine 2 oz of the buttered rum, 0.25 oz syrup, and 2 dashes of bitters.

Stir well with ice.

Strain into a glass.

The mouthfeel on this one is unbeatable. It coats the tongue and lingers with notes of toffee and caramel.

Final Thoughts: Experiment Fearlessly

The best part about fat-washing is that it requires low commitment.

You don't have to wash a whole bottle of expensive whiskey.

Pour a cup of bourbon into a jar, fry up two slices of bacon, and try a small batch.

It allows you to customize your home bar in a way that you just can't buy at the store.

It impresses guests. It tastes expensive. And it is surprisingly fun.

So, look through your pantry.

Do you have peanut butter? Truffle oil? Chorizo fat?

They are all fair game.

Go elevate your spirits.

Happy mixing from the My Core Pick team.