In 2007, bartender Don Lee was tasked to riff on the Old Fashioned at PDT (Please Don’t Tell), the influential cocktail bar hidden inside a hot dog joint in New York City’s East Village. His solution: ...
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 ...
Add Yahoo as a preferred source to see more of our stories on Google. A bartender shakes two drinks at once - Maskot/Getty Images Fat-washing (a culinary term) doesn't really sound all that appetizing ...
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 ...
One can only imagine what Jerry Thomas, “the father of American mixology,” would think of the drinks from his old Charleston stomping grounds now. Past summers’ frosé waves have waned and Four Loko’s ...
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 ...
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