How to Fat Wash a Spirit - Raising the Bar with Jamie Boudreau - Small Screen
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- Опубликовано: 5 окт 2024
- Fat washing is the process of infusing the flavor of a certain fat with a spirit. By melting the fat, mixing it with the chosen spirit, freezing the mixture, skimming the fat and filtering out the rest of the particulates, you are left with a clear wonderfully delicious spirit with all the flavor, and none of the greasiness of the fat, left within. In this episode, Jamie creates a bacon fat washed bourbon and uses it in the Chocolate Cochon cocktail.
For the full recipe and instructions, watch this video on Small Screen: www.smallscreen...
Recipe:
bacon fat from 5 or 6 strips of bacon
1 cup bourbon
Instructions:
Pour melted fat into a heat proof glass jar.
Mix Bourbon into fat.
Seal tightly and let chill until fat is completely solid.
Remove solid fat and strain remaining liquid through a coffee filter into suitable container.
CHOCOLATE COCHON COCKTAIL
1 1/2 oz Bacon Infused Bourbon
1/4 oz chocolate liqueur
1/4 oz kirsch
1/4 Ramazzotti Amaro
dash Angostura Bitters
Instructions:
Stir with ice.
Strain into a chilled rocks glass over large ice.
Garnish with flamed orange peel.
Pro tip:
Flip the jar upside down before freezing, it'll let you just pour the whiskey out and have the fat at the bottom of the jar upright.
Nice tip! 😁
Might just flip the jar upside down in the freezer so I can just pour the spirit out then clean the fat after
MrLukeeRiley,
Great tip!
Thank you for watching!
On it 👍🏽
where did you guys go? I miss Charlotte Voisey, Jamie Boudreau, Robert Hess...this channel elevated my cocktails experience x1000 over the years, and I am forever grateful
Some things come to an end. It has been ten years and it was time to move on. The videos will always be here for you though. Glad we could be a part of your cocktail experience.
Head up to Canon in Seattle to visit Jamie's bar. Buy his book too. Amazing.
This has been on point with what I am researching right now and my God it has been 12 years ever since this. Thank you so much for sharing!
you are by far one of the most underrated cocktail channels on youtube. please don't stop you're doing a superb job :) i'm learning loads off of you for my own bar
WOW can't believe this technique started over a decade ago. This cocktail looking divine I can taste it in my imagination, will make it myself this week! Thank you for such an amazing recipe!
Some bourbons work well with a high quality butter too. You can even use the butter as a garnish on your next steak.
Great suggestion!
Learning to chip them out by hand is a lot of fun, too. I use gloves, especially when making them for guests. It's not exactly easy, but it's always interesting when you're making a drink for a friend, and you start at the sink, chipping out an ice ball. A rub of lukewarm water when you finish helps round out the shape.
Holy crap! You sir are a god. You've managed to mix two of my most favourite things in the world. No longer will i sit with a plate of bacon and a bottle of Makers to quench my cravings.
Glad you are enjoying a drink on us!
Thank you for watching!
Great tip, Nick! Thanks for sharing the link.
Thank you for watching!
Small Screen
I love seeing a revolution away from sour mix and ready made drinks in the US. It's been a long time coming, maybe 80 years or so but the yanks are cracking out some great drinks and you guys are pioneers!
Last time I was there, they set me up with a bone luge. I was to pour the cocktail in one end of a bone (after I ate the marrow) and drink it from the other end. It got a wash of fat and marrow flavor along the way, and it was fantastic.
all the flavors of a meal in a drink. respect
It's a menu regular at PDT (mixed with maple syrup and given an orange twist). You should swing by the bar if you're ever in NYC!
I'm not sure as I've never had it sit for more than a week. We always keep it refrigerated so it should last a good amount of time.
Pro Tip: Put it in the freezer upside down. Then there's no need to break through the fat because right side up it's on the bottom.
Really cool video!
Small Screen has received 7 nominations at this year's Taste Awards! Thank you for all your support!
An import note; heavy and pungent oils (like meat fats) will easily emulsify. However the lighter and less “forward” of a taste (like truffle oil which is heavy taste vs olive oil which is delicate and dainty) the harder to get the mouthfeel + flavor correct. Olive oil to vodka for instance is very temperamental. Needs 3 days @ 73 degrees + 3 days in a cold freezer + one strain thru cheese clothe, a refreeze and then another strain thru a coffee filter to get the clarification and emulsification correct.
Tania,
That was Ramazzotti Amaro.
Thank you for watching!
Let us know how it goes, C3le!
Thanks for keeping us in the loop.
Small Screen
There are devices designed to make ice balls. Cocktail Kingdom has them. There are flexible molds available for them, too. Very nice in simple drinks and things like neat whisky or scotch.
Okay I got my small-ish batch now. On Friday I'll make something out of it...I have my fingers crossed!
Thanks for the reply! I ended up making another cocktail with the bacon infused bourbon (I didn't have the Ramazotti at my disposal)! Our alcohol policy in Finland is very strict meaning we Finns can't really order any (alcohols) online. Also our monopoly-owned liquor chain didn't have any Ramazotti. Instead I pulled a Benton's Old Fashioned with it (The PDT Cocktail Book, 2011) and posted the results on your site @ Small Screen , so I could put up links for pictures! (stupid youtube) Cheers!
We added the recipe to the description.
Small Screen
I wonder where this bar is located. It seems to me its a very high class bar indeed. Ive not even heard of or seen any of the things hes messing around with. Aside from the very basic bar stuff.
Great video Jamie! Huge fan of your videos!
Beautiful bar, great presentation and recipees :)
Fill a water balloon at the tap using your old fashioned glass as a measure. Once the balloon is the perfect size for your glass, tie it off and put it in the freezer. once it freezes, you can slice away the rubber and give the ice a quick rinse in warm water to get rid of any balloon residue on the ice cube. Then, presto - a perfect spherical ice ball for your drink!
If you turn the mason jar upside down in the freezer, the fat solidifies away from the lid - easy pour.
Great Great technique, great channel keep up with the good work! I just tried 2oz vodka infused with PB , 1oz rasberry jelly 1/2 oz lime juice , shaken. Ir was amazing!
WeThinkEat Thank you for watching and for your kind words!
WeThinkEat PB= Peanut Butter. Oh I do like the sound of THAT. Guessing coconut milk would work to. ???
I would try other amari, but Campari is not a good sub. Ramazotti is fairly easy to get and can be acquired at most of the large online stores.
bacon infused bourbon??? something I don't dare to try...however your work is amazing I love the show...one little suggestion though it could help if you put the recipe at the end of the video...I'm missing the last ingredient before the bitters there... :)
To finish it all off Jamie should of garnished it with a fat piece of bacon haha over kill.
Fabulous cocktail looks delicious! Still one of the best mixologist on youtube.
Khaoz67 I had a drink like that just last week, a bacon fat washed maple old fashioned, with a big piece of bacon as the garnish.
Did anyone else notice he just used a regular bottle of Makers not the bourbon from the jar?
It’s been so long, you probably don’t even care anymore, but it makes sense to store it in an old bourbon bottle, and not in a dirty mason jar or open glass.
Hi, do you know if this works with oils and not just fat? Say I wanted to infuse a gin with olive oil?
that was seriously great....
Good idea! Give it a try and let us know how it turns out.
Thank you for watching!
amazing!
Cameron,
Jamie says,"Santé!" which simply means "Cheers!" in French.
Thank you for watching!
Thumbs up for using a trident spoon from Cocktail Kingdom. Thumbs down for using a graduated all-in-one jigger. Thumbs up for a super tasty-looking cocktail.
great videos Jamie KEEP GOING !!!
You say leave out for 1 hour, other videos say days! Ill have to try both.
So do you use the technique until you have a whole bottle of fat-washed bourbon, or do you use your wash and mix it with the rest of your bottle?
To avoid some mess could you not just chill the jar upside down so that the spirit is closer to the cap?
simply amazing...what kind of chocolate liqueur are you using?.I have never seen one before .
Thanks
Perfect technique, amazing bar. This is how bartenders should be.
I will try this tonight. I shall report you when I am done (with the cocktail as well). Any tips what I could substitute the Ramazzotti with? Is Campari up for the task?
I want to try an avocado washed pisco. Do you think it would work using the avocado itself, and letting it sit a while before freezing? I could use liquid avocado oil, but I'm thinking in a bar setting that the whole avocado might be more cost effective. Thoughts?
Pardon the delay, but I was curious if you ever did try this? Avocados are delicious, but I've noticed that ingredients that already tend to oxidize quickly (apples, pears, mint, etc.) will still do just that in infusions, and unfortunately impart that weird, sad, rank flavor. And few things brown as eagerly as avocadoes. In order to infuse these, I wager the process needs to be brief and to the point, to keep ahead of browning. But unfortunately, fat-washes take time (minimum 8+ hours).
So I'm thinking citrus to solve the oxidation problem, and a blender to help speed up the transfer of flavor. Maybe you could succeed with a lime+avocado infusion by blending the heck out of it, letting it sit only half an hour at room temp, and then storing it in the freezer overnight (up to 24 hours). I'm not sure avocado oil will harden into a fat-puck like bacon fat does, but even if they don't separate perfectly you can always use a coffee filter.
As for a solvent, my personal suggestion would be to go with a relatively neutral Tequila, so that the quiet avocado flavor would have a chance to shine. Pisco, while louder in flavor, would still work if what you're trying to do is add dimension to and showcase the pisco. A noble goal. Just depends on what you're craving.
Does the fat take on any flavor? Might be great for cooking a steak and having a cocktail.
Mysterey101,
It smells like bacon and bourbon.
Thank you for watching!
wow wow
wait a minute
was that a bacon fat from pure bacon you cut and rendered or
was it bacon fat from commercially made sliced bacon loaded with nitrates and nitrites?
fat turned to solid and the nitrites and nitrates are now in your drink!
your recipe states:
"bacon fat from 5 or 6 strips of bacon"...
Goku's two favourite Cocktails.
I want bacon vodka with bloody mary!
It goes well.
try with bourbon. Oddly enough, the nutty and sweet complexities of bourbon go great with tomato juice.
How would someone go about making these large perfectly round ice balls?
i want to see more videos!
quando ha messo il ramazotti pronunciandolo ramasòtti mi sono sciolto
You can use this technique with a whole bottle
babalupicapau, You can find the full recipe and instructions on Small Screen. The link is in the description.
How long will the infused bourbon keep for? Do you have to worry about it ever going off? Love your videos!
I read two months.
Google takaaki-hashimoto star chef, he can show you how.
Or you can buy molds.
IceBallMold Japan
You can also find plastic molds that are a lot cheaper than the one mentioned above.
What exactly was your problem?
this is also possible with cheese.
Sir, that is no coffee filter.
Not too difficult actually. I've seen a technique using small balloons, once they're frozen you simply cut the balloon off and BAM, ice ball.
Are there more "common" ingredients to go with the makers mark? I love this idea but have a feeling this would end up being an expensive cocktail when done. Haha
You can make a really tasty sour with some bacon bourbon!
45ml/1.5oz bacon washed bourbon
22.5ml/3/4oz Lemon Juice
22.5ml/3/4oz Maple Syrup
Shake and strain
What is that final spirit he adds to the cocktail?
freaking awesome
I don't have any cacao liqueur now, do you think I could use chocolate bitter (or mole bitter, more spicy)
Thank you
I'm curious as to what he says at the end of the clip...
please smallscreennetwork tell me the name of this song that is in this video please!!!!!
Sad Roadhog must be sad when watching this
isn't that like a consomme?
What is the ratio of fat to bourbon?
Walnut bitters bro
Ok, thanks :)
What does it smell like?
In a way yes. You are removing solid fat and impurities that are capture within it and hoping for spure, subtly flavored spirit. Close, but not exactly like consomme.
Thanks for watching!
Don't knock it 'til you try it.
Can I make a bottle of bacon bourbon? I mean, it is possible?
Yes you can, you just need proper proportions! If you can, get your hands on Liquid Intelligence, there's a fairly detailed section on fat washing.
Can you re-melt/use the bacon fat to make multiple batches?
+Joel Derkin you actually can, but you will lose a lot of the bacon flavour.
Duck fat? Since potatoes fried in duck fat is supposed to be magical, one could think that duck fat and potato vodka should work.
A. Ekergård,
We think this would be a fantastic idea! If you try it, let us know how it works out.
Thank you for watching!
Small Screen You guys uploaded another video featuring a cocktail named 'the rubicon' which involved rosemary. Since rosemary goes great with potatoes, how would you go about making a rubicon with duckfat washed potato vodka? thanks!
0v3nm4n This is honestly something that I wouldn't try as the vodka would amplify the fat flavour, which should be a subtle note, not the dominate one. But the only way to truly know is to try it!
and if you were to make a rubicon style drink doing this would you change any of the ingredients?
Where does he get that lighter from?
How long can you store the bourbon after
A month
chocolat cochon :S
can i replace the kirsh with marchscino liquor from luxardo?
If you replace kirsch with maraschino, your drink will be substantially sweeter.
VibeWithMatt: The more fat, the stronger the flavour. So the amount of fat added to a volume of whiskey is up to you and your preferences/uses. Experiment!
doesn't even use the infused bourbon
The maker's bottle he used was full of infused bourbon he had previously made.
Hmm...
> Chocolate covered bacon
>With This cocktail
>: Profit????
Chocolate covered bacon? Have people lost their minds?
Just needs cheese now.
bacon in a cocktail? hmm...sounds a bit too american for my taste. :P Could give it a try when I run out of ideas.
dat pimp cup
Not "bacony good" when he used the normal bottle of makers... what the hell
Jamie simply funneled the infused bourbon back into a Maker's bottle so it is easier to pour.
How did you make your bacon fat?
Baran Smoove the fat is released when you fry or cook the bacon.
don't open u tube
Haha seriously.
douchiest bar setup award goes tooooooo
Hm... the chocolate pig.. intersting