Cold-weather calls for cocktails with added richness and heft. The mixologist’s favorite move to get there: fat washing. While the technique is simple, it does take some time to let your fat infuse in ...

A bartender shakes two drinks at once - Maskot/Getty Images Fat-washing (a culinary term) doesn't really sound all that appetizing. And since oil and water don't mix, why would it work any better with ...

Autumn ushers in beverage trends like pumpkin-spiced everything and boozy cocktails served piping hot. But there’s yet another way to build a cocktail this time of year to give it a little more heft ...

The cocktail, dubbed the Pekin Tom, is made with a bourbon washed in the fat from a duck confit, and it’s flavored additionally with stew-esque spices of bay leaf and thyme and a nod to Texas barbecue ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X One can only imagine what Jerry Thomas, “the father of American mixology,” would think of the ...

Fat-washing (a culinary term) doesn't really sound all that appetizing. And since oil and water don't mix, why would it work any better with booze? Mixologists have been singing the praises of ...