Wagyu Coke Recipe

Combine bourbon and beef fat

Warm the rendered Wagyu fat until liquid (if refrigerated). Pour 12 oz bourbon into a clean jar. Add 2 tablespoons melted Wagyu fat to the bourbon, cap, and shake gently to emulsify. Let sit at room temperature for 1 hour, then place in the refrigerator for at least 8 hours (overnight preferred) to allow the fat to solidify on top.

Separate and filter

When the fat has solidified, remove the jar from the refrigerator. Use a spoon to lift off the solid fat layer and discard. Pour the bourbon through a paper coffee filter or cheesecloth into a clean container to remove any remaining solids. You may filter twice for clarity. Store the fat‑washed bourbon refrigerated; it keeps for 2–3 weeks.

Chill: If possible, chill a rocks glass in the freezer for 10 minutes before serving.

Build the drink

Add two large ice cubes to the chilled rocks glass. In a mixing glass or shaker filled with ice, combine 3 oz fat‑washed bourbon, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters. Stir briskly for about 15–20 seconds to chill and dilute, then strain into the prepared rocks glass over the large ice cubes.

Top with cola

Carefully top the strained cocktail with 3 oz chilled Coca‑Cola. Give a gentle stir (1–2 turns) to integrate the cola with the cocktail without losing too much carbonation.

Garnish and aromatics

Express an orange peel over the drink and, if desired, flame it briefly over the glass to add a caramelized citrus aroma. Drop a lime wheel on the rim or into the drink. Serve immediately.

Tasting notes & service

The wagyu fat‑washed bourbon adds a silky, savory mouthfeel and a faint beef‑umami richness that plays against the sweet cola and bright lime. Serve as a contemplative cocktail or with hearty bar snacks.