FLAVOUR YOUR BOOZE WITH OIL!

Fat-washing is similar to milkwashing, only instead of taking flavours out of booze, you put them in. This works because alcohol is both hydrophilic and hydrophobic, so it can bond to both water-based aromatics (fruit infusions), and oilbased ones (chemicals in bacon).

CASHEW- BUTTER RYE

➛ Spread about 0,5 cm cashew butter on a rectangular baking dish and refrigerate for about 20 minutes to let it firm up. Pour about 2,5 cm rye over that and refrigerate for about an hour. Pour off the rye and run it through a coffee filter to remove any last globules of oil. – Colleen Hughes, Haberdish,

Charlotte

BACON BOURBON

➛ Cook bacon over medium-low heat until crispy. Let cool. Mix about 125 ml of fat and a 750-ml bottle of liquor in a deep plastic Tupperware. Shake to combine, wait an hour, then place the container in the freezer. After another hour, punch a hole in the layer of fat that congeals at the top with a chopstick and pour out the liquor. Run through a coffee filter. – Dave Arnold, author of Liquid

Intelligence

CINNAMON-VANILLA BROWN-BUTTER RUM

➛ Lightly toast a couple of cinnamon sticks in a pan, then add 225 g butter, a vanilla bean, and ½ tsp brown sugar and cook until the butter melts. Remove the cinnamon sticks and vanilla bean and mix the butter and rum in a plastic container. Follow the same technique as for the bacon bourbon.

– C.H.