Chef Big DA high-viscosity, fat-washed bourbon cocktail infused with the essence of smoked brisket tallow and aromatic bitters. Precision liquid engineering.
Combine the room temperature bourbon and the warm, liquid smoked brisket fat in a glass jar. Shake vigorously for 60 seconds to initiate the emulsion.
Ensure the fat is liquid but not searing hot to avoid evaporating the alcohol.
Let the mixture sit at room temperature for one hour, then place it in the freezer until the fat has completely solidified on the surface.
The fat will form a hard white puck at the top.
Poke a hole through the fat layer and strain the bourbon through a fine-mesh sieve lined with a coffee filter into a clean vessel. This captures the smoky lipids while removing the solids.
Be patient; the coffee filter ensures a crystal-clear, stunning viscosity.
In a mixing glass, combine 2 oz of the fat-washed bourbon, the liquid stevia, and the bitters with plenty of ice. Stir for 30 seconds until well-chilled.
Stirring preserves the clarity and texture better than shaking.
Strain into a rocks glass over a single large ice sphere. Express the oils from the orange peel over the glass and drop it in.
The orange oils provide the necessary acidity to cut through the richness.
The 'Fat-Wash' technique is where the French technique meets the smoker. By infusing the bourbon with smoked brisket fat, you create a silky viscosity that coats the palate without the sugar crash. This is a keto-friendly, high-lipid cocktail for the serious practitioner. Don't skip the chill-and-filter step; we want the flavor and texture, not a grease slick.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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