Ep. 138: Fat, Flavor, and Fragrance: The Bacon Old Fashioned
episode
The Art of Drinking with Join Jules and Your Favorite Uncle
47 min
2 speakers
8 chapters
transcribed 1 month ago
Transcript
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Transcript generated automatically by AI and may contain errors.
What is the episode’s main focus on fat‑washed cocktails?
Hey everyone, this is Juliana McIntosh.
And I'm Brad Sutton. And this is The Art of Drinking
Drinking. We'll join Jules
and your favorite uncle. This is the Best Home Bartending Podcast,
where you learn how to make two drinks,
a classic,
and a twist,
plus a little backstory on the cocktail.
So you have an interesting story to tell when you serve your guests.
Your home crafted masterpiece.
Listener, if you've been around for this season and the end of last season, you'll know that I talk about this quite often. It's sort of my new personality trait for the last couple of months, I'm not gonna lie. So I'm excited to really dive into fat washing today.
Yeah, we make a bacon fat washed old fashioned, or I make a bacon fat washed old fashioned and it is lights out, yeah, makes your head spin good. I have yet to say have somebody say to me I don't like this old fashioned. It is so yeah, freaking good. And by the way, honestly, if you wanna build some interesting things into your bar, like fat wash a couple of I mean you definitely wanna fat wash a bourbon. Go get a four roses or a buffalo trace, whatever it is, but like Woo, this is good. Yeah. And then your drink was I
had a chili crisp tequila fat washed Paloma.
Mind. Bloom. That is such a good idea. That is such a good idea.
Yeah. I mean, when you keep when you keep fat first off, and we'll talk about this, but it's you're hearing fat washing and you're like, guys, what are we talking about today? Trust us, trust us, trust us. I hope we've never steered you wrong. And I hope that we can continue doing that today because I probably I know a few people
are like, Yeah, no, I still don't like Negronis. So
No, you don't hate gin. But it's it's you yeah, it's true, it's true, it's true. The fat washing is such a delicious, delicate process to where no, you're not eating fat. It's just essentially an infusion technique, really. And then you you get the fat out of there. Yes, yes, yeah. Yes. So stick with us this episode because we we talk about it, how to do it, and and the history behind it, and it's so freaking good. But the reason why I bring that up is because. Yes, I did the chili crisp, but when you think of a fat olive oil, fat wash, martini, coconut fat wash negroni. I mean, there are so many different fats that you can use. We talk about wagu in today's episode. So just when we talk about fat, think about your favorite.
That could be brown butter. And just know that you can do this with A, any fat, and B, any spirit if you're You're creative enough or have a guide to be that creative, you know, leeway for you to try. an interesting cocktail and we'll talk about it as well. But this is such another i i we talk about this every episode of how do you level up with your friends when you're home bartending. If you show up, or you have friends over, and you say, Oh, would do you guys wanna try my fat wash bacon fat wash bourbon? I mean, there is something they do and they do. And they do. They do. Always, always. This is like, okay, you just leveled up as a bartender, as a home bartender with fat washing.
You did. So you did. And then After you've done all that amazing stuff, we've got a tip from an old friend.
Yes. Oh
Contrell.
Oh Contrell. Yes. The question that we got asked in today's tip section is when a cocktail tastes off, what's your mental checklist for diagnosing the problem quickly? So stick around because Brad and I get into that. And actually it's really informative. I feel like I feel like we kind of crushed that. That
was a great that was a great question. That was a great question. And it's funny 'cause that is definitely I you have a checklist.
How do you make a bacon‑fat‑washed bourbon Old Fashioned?
I didn't know. I didn't think about what that checklist was, but I do have a
Okay, so I guess I am judgy.
All right. Well let's move on to making the drinks and get into the fun history on this one.
All right.
And then the tips. Alright, let's go. Right. Spell bacon.
Is it is it bacon time?
It. Is bacon time. I love bacon. God, I love bacon.
Yeah.
Isn't bacon the greatest? I and for those of you who don't like bacon, I'm sorry.
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Chapters
8 chapters
1
What is the episode’s main focus on fat‑washed cocktails?
0:09–4:07
2
How do you make a bacon‑fat‑washed bourbon Old Fashioned?
4:07–6:57
3
What’s the recipe for the chili‑crisp fat‑washed tequila Paloma?
6:57–12:14
4
Where did the technique of fat‑washing originate and how did it evolve?
12:14–16:29
5
How did the culinary revolution of the 70s‑80s influence modern mixology?
16:29–21:10
6
What is the step‑by‑step checklist for diagnosing a cocktail that tastes off?
21:10–28:42
7
How should you adjust a drink that’s already been shaken or strained?
28:42–35:46
8
What final tips and resources do the hosts share for home bartenders?
35:46–46:52