How do you add fat to alcohol? The complete guide to fat washing

November 22, 2025 •

4 min read

Did you know the fat washing technique was popularized around 2007 by a New York bartender with a bacon-fat infused bourbon? This culinary crossover allows you to add fat to alcohol, transferring delicious, savory, or creamy flavors into your favorite spirits for an impressive twist on classic cocktails.

Quick Summary

This guide details the fat washing process for infusing spirits with rich flavors from various fats like bacon or brown butter. It covers combining, infusing, chilling, and straining for unique cocktails and elevated drink experiences.

Key Points

Fat washing basics: Add fat to alcohol, infuse, chill to solidify the fat, then strain it out to impart flavor and texture.
Ideal fat-spirit pairings: Match bold fats like bacon or brown butter with robust spirits like whiskey, and lighter fats like coconut or olive oil with vodka or gin.
Chilling is crucial: Freezing the mixture causes the fat to separate and harden, making it easy to remove and ensuring a non-greasy finish.
Ratio and infusion time: Use about 1-2 tablespoons of fat per cup of spirit, and infuse for a few hours up to overnight to control the flavor intensity.
Strain thoroughly: For the clearest possible spirit, use a fine-mesh strainer lined with cheesecloth or a coffee filter, potentially straining multiple times.
Storage considerations: Fat-washed spirits with animal or dairy fats should be refrigerated and used within a few weeks for best quality and safety.

What is Fat Washing?

Fat washing is a mixology technique that leverages the differing solubility properties of fat and alcohol to infuse spirits with complex flavors and textures. When a fat—such as bacon grease, butter, or coconut oil—is mixed with a spirit, the alcohol acts as a solvent, absorbing the fat-soluble aromatic and flavor compounds. After a period of infusion, the mixture is chilled, causing the fat to solidify and separate from the alcohol. The solidified fat is then removed, leaving behind a spirit rich with the essence of the fat but without any residual greasiness. The result is a smooth, flavor-packed liquid that adds a new dimension to cocktails, enhancing both mouthfeel and taste. The possibilities are vast, limited only by your imagination and the flavor profiles you wish to achieve.

How to Fat Wash Alcohol: A Step-by-Step Guide

Mastering the fat washing technique is surprisingly simple and requires minimal special equipment. The key steps involve preparation, infusion, chilling, and straining.

Step 1: Prepare Your Fat and Spirit

First, choose your fat and spirit pairing. Robust spirits like bourbon and rum pair well with stronger fats like bacon grease or brown butter, while more delicate spirits like gin or vodka can be complemented by olive oil or coconut oil.

Solid Fats (e.g., Bacon Fat, Butter, Coconut Oil): Gently melt the fat in a saucepan. For browned butter, heat until the milk solids turn a nutty, caramel color. Allow the melted fat to cool slightly before mixing with the alcohol.
Liquid Fats (e.g., Olive Oil): Simply measure and add directly to the alcohol.
Ratios: A general starting point is 1–2 tablespoons of fat per cup of spirit, but this can be adjusted based on the fat's intensity.

Step 2: Combine and Infuse

Pour the prepared fat and spirit into a clean, airtight container, like a mason jar or plastic tub. Shake or stir vigorously for about 30 seconds to combine the two liquids. Let the mixture infuse at room temperature for several hours. A shorter time (2–4 hours) will result in a more subtle flavor, while an overnight infusion will be more intense.

Step 3: Chill to Solidify the Fat

After the infusion, place the sealed container in the freezer for at least 2 hours, or until the fat forms a solid, frozen layer on top. This critical step ensures a clean separation of the fat from the alcohol.

Step 4: Strain the Infused Spirit

Remove the container from the freezer. Use a knife or spoon to break the solidified fat layer and scrape it off the surface. Next, strain the remaining liquid through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean bottle or jar. For maximum clarity, you may need to repeat the straining process multiple times to catch any lingering solid particles.

Flavor Pairings and Storage

This technique opens up a world of creative pairings. Experiment with different combinations to find your perfect flavor profile.


Fat Type	Flavor Profile	Recommended Spirit	Ideal Cocktails
Bacon Fat	Savory, smoky, salty	Bourbon, Rye Whiskey, Vodka	Old Fashioned, Bloody Mary
Browned Butter	Rich, nutty, caramelized	Bourbon, Rum	Old Fashioned, Hot Buttered Rum
Coconut Oil	Tropical, creamy, subtle sweetness	Rum, Tequila, Vodka	Piña Colada, Espresso Martini
Olive Oil	Fruity, herbaceous, savory	Gin, Vodka	Dirty Martini, Gibson
Duck Fat	Silky, rich, delicate	Mezcal, Whiskey	Sazerac
Nut Butter	Toasted, nutty	Whiskey, Rum	Whiskey Sour, Rum Old Fashioned

Store your finished, fat-washed spirit in the refrigerator. While alcohol is a preservative, infused spirits containing animal fats or dairy have a shorter shelf life and should ideally be used within 2–3 weeks for the best flavor and quality.

Expert Tips for Flavor-Packed Results

Start Small: Test a smaller batch with a new fat or spirit combination before committing a whole bottle. A mason jar is perfect for experimentation.
Use Quality Ingredients: A high-quality fat, like premium bacon or unsalted butter, will yield a better-tasting result.
Don't Over-infuse: Letting the mixture sit for too long can sometimes lead to an overpowering flavor. Start with a shorter infusion time and extend it if you want more intensity.
Consider Salt Content: If using a salted fat, like bacon grease, be mindful of how the saltiness will affect the final cocktail.
Clarify Butter: For a clearer, purer buttery flavor, use clarified butter (ghee), which removes the milk solids that can cause cloudiness.

Conclusion

Fat washing is a simple yet powerful technique that allows home bartenders to create spirits with incredible depth and flavor. By understanding how to add fat to alcohol through this process, you can transform your cocktail creations from good to great. The key is in the pairing of fat and spirit, the infusion time, and the proper chilling and straining to achieve a clear, rich-tasting spirit. With a little experimentation, you'll be well on your way to crafting your own signature, fat-washed drinks that impress. For further inspiration, consider exploring advanced techniques like using sous vide for precise temperature control.

Frequently Asked Questions

Fat washing works because alcohol is an effective solvent for the flavor compounds found in fat. When the fat and spirit are combined, the alcohol absorbs the fat-soluble flavor molecules. Chilling the mixture causes the fat to solidify, allowing it to be easily separated from the infused spirit.

Many types of fats work well, including bacon fat for smoky and savory notes, browned butter for a nutty richness, and coconut oil for a tropical sweetness. Neutral fats like coconut oil or clarified butter are good starting points for beginners.

Yes, if using a solid fat like butter or bacon grease, you should gently melt it first to liquefy it. Let the melted fat cool slightly before combining it with the alcohol.

A good starting ratio is 1-2 tablespoons of fat per cup of spirit. For stronger fats like bacon, use less, while for milder fats like butter, you can use a bit more. You can always start small and increase the ratio for a stronger flavor later.

Infusion time can range from a few hours to overnight. A shorter infusion will be more subtle, while a longer one will yield a more pronounced flavor. Experiment to find your preferred intensity.

The most important step is thorough chilling to ensure the fat completely solidifies and separates. Afterwards, strain the spirit through a fine mesh strainer lined with cheesecloth or a coffee filter to remove any lingering fat particles.

To make brown butter, melt unsalted butter in a pan over medium heat, stirring constantly. The milk solids will eventually turn golden brown and smell nutty. Remove from heat immediately to prevent burning, then let it cool before adding to your spirit.