We have been trying fat-washing our spirits. This is a technique used to infuse rich, savory flavours into cocktails perfect for crafting a unique, velvety martini. This process involves mixing our gin or vodka with a fat source like butter, olive oil, duck fat or bacon fat. We used Chicken fat enriched by the lemon and herbs it cooked with. Once mixed and shaken the mixture is left to infuse, allowing the spirit to absorb the fat’s aromatic and mouth-coating qualities. It’s then chilled until the fat solidifies, making it easy to strain out, leaving behind a silky texture and subtle depth of aromas. The chicken provided a luxurious, umami-like richness, complementing the crispness of dry vermouth. The result? A smooth, complex martini with an indulgent mouthfeel, enhancing the botanicals in the original gin while adding a touch of decadence to every sip.
We used Great Bustard, recipe will appear in April as we continue to perfect it.
