Washed Out
efore Don Lee at NYC’s PDT cocktail bar put bacon fat in bourbon in an Old Fashioned in 2007, nobody had heard of fat-washed cocktails. It’s one of those techniques that seems like it’s been around much longer than it actually has. Perhaps because, at its core, it’s centuries old: Parisian perfumiers have been practicing it since the days of Louis XIV. Fat is soluble in alcohol; by allowing it to infuse
