It's getting so you can't elbow your way to the bar at the latest über trendy ultra lounge without the mixologist (cocktail chef?), proffering their latest Bacon-tini or Pork Belly Manhattan. It appears the meat infused booze trend isn't slowing down, so why not embrace it? After all, doesn't bacon make everything better?
The technical term for adding meaty goodness to your liquor is "fat washing," and when done properly, it can add a rich, smoky dimension to your favorite cocktails. The most popular fat washed spirit has to be bacon-infused vodka. Taking the most beloved meat in the world, and adding it to the most called for spirit. Seems only natural.
But you can also get creative and create some combinations that take whatever you're drinking to the next level. Like fat washing whiskey with corned beef, or adding the flavor of baby backs to a straight Kentucky bourbon. (There's an award-winning recipe for something just like that at the end of this article.)
How to Fat Wash
And while there is no wrong way to get the meat in your booze, like simply stuffing bacon into the bottle and letting it soak for a few days or weeks (as in the pic above), there are much better ways to get the most flavor out of the meat and into the spirit. For instance you can boil the meat in a liquid and create a simple syrup with the drippings (that's how it's done for the recipe), or you can also use a method used by many professionals. According to Josh Perry, mixologist at Pican restaurant in Oakland, CA, this is how to get the most flavor out of whatever you choose to infuse: