Coconut Fat – Washed Recipe

Infusion

Place 8 oz (240 ml) of Four Roses Bourbon into a clean glass jar. Add 3/4 cup unsweetened shredded coconut. Seal the jar and gently roll to mix. Let sit at room temperature for 4 hours, gently inverting the jar once after 2 hours to ensure even contact.

Separation

After 4 hours, place a fine-mesh strainer lined with several layers of cheesecloth or a paper coffee filter over a clean container. Pour the bourbon and coconut through the strainer allowing the liquid to pass slowly. Do not press the solids — allow them to drain naturally for best clarity (about 30–45 minutes).

Cold-water wash (fat wash)

Add 100 ml hot water to the coconut solids left in the strainer, swirl briefly, then pour this hot water through the coconut and into the used bourbon to capture remaining coconut oils and flavors. Stir the collected liquid and then refrigerate the combined bourbon for 4–6 hours or overnight. During refrigeration the coconut fat will solidify on top.

Remove solidified fat

Once chilled and the fat has solidified, use a spoon to gently lift and discard the solid fat layer. If cloudiness remains, decant the clear bourbon into a clean bottle through a coffee filter. The resulting spirit is coconut-washed bourbon. Yield: about 7–7.5 oz; reserve 2 oz per cocktail and store the rest refrigerated or at room temperature.

Smoke the pineapple

Set up a small smoking gun or a grill/plancha for smoking. Place 2 cups pineapple cubes in a shallow metal or ceramic dish. Add a palmful (about 1/4 cup) of soaked wood chips to the smoker or heat on the grill until they begin to smoke. Cover the pineapple and expose it to smoke for 6–8 minutes, or until the fruit picks up a clear smoky aroma but is not cooked through. Alternatively, char lightly on a hot pan for 1–2 minutes per side to achieve light caramelization and smoke flavor.

Make syrup

In a small saucepan combine the smoked pineapple, 1 cup sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce heat and simmer for 8–10 minutes to extract flavor and slightly reduce. Remove from heat and let cool to room temperature.

Strain and store

Carefully strain the mixture through a fine-mesh strainer or cheesecloth, pressing on the solids to extract as much liquid as possible. Transfer the smoked pineapple syrup to a clean bottle. Refrigerate; it will keep for up to 2 weeks. Yield: approximately 10–12 oz.

Chill a rocks glass by filling with ice or placing in the freezer for a few minutes while you assemble the drink.

In a mixing glass filled with ice combine 2 oz coconut-washed Bourbon, 3/4 oz smoked pineapple syrup, and 2 tsp orange bitters.

Stir briskly for 20–30 seconds until well chilled and properly diluted (about 20% dilution).

Discard ice from the chilled rocks glass and place a single large ice cube in the glass. Strain the stirred cocktail over the large cube.

Express the oils of one orange peel over the drink by holding the peel skin-side down over the glass and giving it a firm twist; then rim the glass with the peel and drop it in as garnish.

Serve immediately.