Credit: Bar Next Door

How to Fat-Wash Cocktails

8 Minute read

22 Sep 2025

Allie Lebos

Journalist

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Beverage Director Brynn Smith of Bar Next Door shares her step-by-step guide to fat-washing spirits, from choosing the right liquor and fat to perfecting texture and flavor.

Fat-washing is an infusion technique that enhances both the taste and texture of spirits. At Sunset Boulevard’s Bar Next Door, Beverage Director Brynn Smith uses it—alongside other creative methods—to craft drinks that balance timeless style with contemporary flair.

“Over the last few years, mixologists have been having a lot of fun with fat-washing,” says Smith. “For a while, we were seeing a lot of bacon-washed bourbons, but now, people are getting more inventive.”

Whatever fat you use, the process softens the alcohol’s bite and yields a velvety-smooth mouthfeel. It also deepens the flavor, opening room for pairings that range from savory to smoky. Not sure where to start? Smith shares essential tips for fat-washing spirits at home.

Select Your Spirit

You can fat-wash most spirits, but aim for 40% ABV or higher. “I prefer to use aged liquors,” Smith says. “Whiskey, tequila, mezcal, or even an aged rum would work.” Choose based on the flavors you plan to pair in future cocktails.

Choose Your Fat

Flavor-forward fats work best. Popular choices include bacon grease, olive oil, browned butter, and nut butters. “If you want to make a pizza-inspired cocktail, for example, you could use pepperoni grease,” explains Smith. “This is the part where people can really get creative.”

Liquefy

If your fat is already liquid (e.g., olive oil), skip this step. For solid fats like butter or room-temperature coconut oil, gently warm in the microwave or on the stove until melted.

Infuse the Spirit

Pour the liquefied fat into the spirit. Ratios vary, but Smith recommends 1 part fat to 4 parts spirit. “I always use an immersion blender to really get in there and mix it up,” says Smith. “You can also whisk it by hand, but I find that an immersion blender gets the job done best.” Pulse briefly a few times during the first hour of infusion.

Freeze Overnight

Freeze the mixture overnight (at least 8 hours). “Basically, the fat is going to rise to the top and solidify, and you’ll be able to scrape most of it off,” explains Smith.

Strain

Strain through cheesecloth or a coffee filter into a clean jar. This removes fine fat particles and leaves a clean, smooth spirit.

Store and Label

Transfer the strained spirit to a clean, airtight bottle and label with the fat used and the date.

Refrigerate

Keep refrigerated to slow oxidation and prevent off-flavors.

Shelf Life

Plan to use within 1–2 weeks. For dairy- and nut-based washes, err on the shorter end (about 7–10 days). If it smells stale or tastes waxy, discard.