This is a cocktail that you will either love or hate, there simply is no middle ground.
Umami is the fifth basic taste. It delivers a savoury, rich flavour often described as deep and satisfying. The word comes from Japanese and roughly translates as deliciousness.
This taste comes from glutamate. An amino acid that stimulates specific receptors on the tongue and creates a lingering, mouthwatering sensation. These flavours often are found in parmesan cheese, tomatoes, mushrooms, cured or roasted meats, soy sauce and miso.
To make this cocktail we are going to be using the ‘fat washing technique.’
The Origins:
Fat washing emerged in early 2000s craft cocktail bars. Bartenders infused spirits with melted fats such as bacon, butter, or olive oil, then froze and removed the solid fat. The process leaves flavour compounds behind and creates rich, savoury depth in cocktails.
How it Works:
Fat washing works when the fat carrying its strong aroma compounds dissolves into alcohol. The spirit will extract this flavour. Freezing then removes the fat while leaving the flavour behind. The best fats share three traits. Strong aroma. Clean flavour. High fat content.
Why try it:
The result feels richer and more rounded than a classic martini, while still crisp and spirit-forward. It turns a very simple cocktail into something layered and memorable.
Ease of Making: Moderate
Glass Type: Coupe or Nika Nora
Taste: The flavour often leans savoury, with subtle umami notes depending on the fat used. Sweetness usually stays low. The result is a fuller, silkier mouthfeel and deeper flavour.
Recipe:
- 60ml Fat washed Great Bustard Gin (GBG)
- 15ml Lillet Blanc (or other aromatized wine
- 5 ml Kina aromatised wine (rinse glass)
Method:
- Pour 200 ml of GBG into a jar and add 50-75 ml of fat (we used Chicken juices / fat from a fresh roast chicken try).
- Shake vigorously, then let it sit at room temperature for 1-4 hours then place into a fridge for 24 hours, until the oil is completely solidified on top.
- Strain carefully to remove the solid fat layer, then pour the spirit through a coffee filter or cheesecloth into a clean bottle to remove remaining particles.
- Place all the ingredients into a Japanese mixing glass or cocktail shaker.
- Add ice and stir slowly – chilling the liquid.
- Strain into your glass.
- Garnish with either lemon peel or a gherkin.
BEST FATS TO USE ON WHICH SPIRIT
Animal fats
- Bacon fat. Powerful smoky savoury flavour. Excellent with bourbon or rye.
- Duck fat. Rich and silky. Works well with brandy or dark rum.
- Beef dripping. Deep roasted flavour. Pairs with bourbon or aged whisky.
- Chicken fat. Rich and light. Pairs well with gin and vodka.
Butter base
- Brown butter. Nutty and rounded. Excellent with rum, bourbon or Cognac.
- Ghee. Clean buttery profile without milk solids. Good with whisky or rum.
Nut fats
- Peanut butter. Works well with bourbon or rum. Creates a dessert profile.
- Hazelnut butter. Excellent with brandy, rum or coffee liqueur.
Plant oils
- Coconut oil. Strong tropical aroma. Works well with rum or tequila.
- Olive oil. Fresh and grassy. Pairs with gin or vodka.
