Fat-Washed, Fermented & Resort 2.0 Cocktail Recipes

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FAT-WASHED (Featuring coconut oil)

Trust us, it’s tasty. If you haven’t tried a fat-washed cocktail yet, this is your year. The sophisticated bar technique involves infusing spirits with a savory essence – think gin scented with sesame oil, or a South American spin of pisco aromatized with coconut. Here’s an irresistible recipe from one of our very own bartenders.

Coconut Negroni
Boleo (Chicago, IL) – Head Bartender Jessica Lambert

For the coconut-washed pisco:

• 1 750-ml bottle of Kappa Pisco
• 2 cups unrefined coconut oil
• Chemex or coffee filter

For the cocktail:

• 5 oz. coconut-infused Kappa Pisco
• 0.75 oz. Campari
• 0.75 oz. Carpano Antica
• An orange, for garnish

Directions for the coconut-washed pisco:

1. Empty the bottle of pisco into a large heat-resistant mixing bowl. Keep the empty bottle.
2. In a large saucepan, heat the oil on medium heat until liquefied.
3. Pour the hot oil into the mixing bowl with the alcohol. (When combining hot oil/fat and alcohol, always pour the oil into the alcohol, not the alcohol into the hot oil.)
4. Let the mixture sit at room temperature for 1 hour. Periodically stir to re-combine the liquids.
5. Store in the freezer for 24-48 hours.
6. Remove from the freezer, skim the fat and strain through a Chemex (or coffee) filter.

Directions for the cocktail:

1. Wash the orange and, using a vegetable peeler, slice off a long, wide piece of peel. Be careful to only remove the colored peel, without getting any of the bitter white pith underneath.
2. Combine all ingredients (except the orange peel) in the bottom part of a cocktail shaker or mixing glass, and add ice cubes until the container is about 3/4 full.
3. Stir with a bar spoon or other long-handled spoon and allow the mixture to “rest” for about half a minute. Stir again and strain into a rocks glass.
4. To garnish, firmly squeeze the orange peel over the glass to add fragrant orange oil to the cocktail. Discard the peel. Serve immediately.

FERMENTATION

Cranberry+Tangerine Kombucha Cocktail
Brittany Wright, @wrightkitchen

For the cranberry+tangerine syrup:

• 2 cups sugar
• 0.75 cups water
• 1 large tangerine, juiced
• 2” piece of tangerine peel
• 1 cup fresh cranberries

For the cocktail:

• 1 oz. cranberry+tangerine syrup (recipe below)
• 1.5 oz. vodka
• 4 oz. kombucha
• Tangerine peel, for garnish

Directions for the cranberry+tangerine syrup:

1. In a medium saucepan, combine all the ingredients over high heat. Watch and stir occasionally until the sugar dissolves.
2. Reduce the heat and simmer for 15 minutes.
3. Strain through a fine sieve and let the syrup cool to room temperature.

Directions for the cocktail:

1. Fill a glass with ice, and pour in the syrup and vodka. Stir until cold.
2. Add your favorite kombucha and stir lightly.
3. Garnish with a tangerine twist.

RESORT COCKTAILS, VERSION 2.0

Seymour Station 
Sable Kitchen & Bar (Chicago, IL) – Bartender Laura Kruming

For the cocktail:

• Heavy 1.5 oz Surerte Blanco
• Heavy 0.25 oz. Chareau
• 0.75 oz. fresh lime juice
• Pinch of salt
• 2 cherry tomatoes, muddled
• Slice of watermelon rind, for garnish

Directions:

1. Add ice and aloe vera pearls to a footed ale glass. Shake and strain into the glass.
2. Garnish with a slice of watermelon rind.