First Flight To Japan Recipe

Render and prepare the fat: If the Wagyu fat is raw and solid, cut into small pieces and gently melt in a skillet over low heat until fully liquid and free of browned bits. Strain any solids. Measure 2 oz (about 56 g) rendered fat.

Combine fat and bourbon: Place the 2 oz rendered Wagyu fat in a clean 500–750 ml mason jar. Pour in 375 ml (about half a standard bottle) of bourbon. Seal the jar, invert to mix, and let sit at room temperature for 2 hours, shaking gently every 15–20 minutes to ensure thorough contact between fat and spirit.

Freeze to separate: After 2 hours, place the sealed jar in the freezer for at least 3 hours (overnight is fine). The beef fat will solidify on top of the spirit.

Strain the bourbon: Remove the jar from the freezer. Quickly open and use a spoon to scoop off the solid fat. Pour the bourbon through a fine-mesh strainer lined with a coffee filter into a clean container to remove residual fat. For extra clarity, pass the bourbon through a second filter.

Rest and decant: Let the filtered bourbon sit for 30 minutes at room temperature to allow any tiny particulates to settle. If necessary, filter again. Store the fat-washed bourbon in a sealed bottle in the refrigerator until ready to use (up to 2 weeks).

Infuse black cardamom (optional quick technique)

Lightly toast 1 black cardamom pod in a dry pan over medium heat for 20–30 seconds — just until aromatic (do not burn). Crack it open and place the pod in a small glass. Pour 5 ml simple syrup and 5 ml of the prepared fat-washed bourbon over the pod and let sit for 5 minutes to coax aroma. Strain and discard solids. This step is optional but enhances cardamom presence without overpowering.

Prepare smoking ice: If you have a smoking gun, place the ice sphere or large cube in a small glass vessel or an inverted mixing tin. Fill the smoking gun chamber with cherry or oak wood chips, ignite, and channel smoke into the vessel until it is filled, then seal and let sit for 30–45 seconds to impart smoke. Alternatively, use a smoker box or briefly torch a piece of smoldering wood under an overturned glass with the ice inside to trap smoke. Reserve the smoked ice.

Build the cocktail: In a mixing glass filled with large ice, add 60 ml wagyu fat-washed bourbon, the optional cardamom-infused 5 ml (or simply add the lightly crushed black cardamom pod directly to the mixing glass and stir), 3 dashes Angostura bitters, and 5 ml simple syrup.

Stir: Stir the mixture for 30–45 seconds until well chilled and properly diluted (test by tasting for balance). If you used a whole pod in the mixing glass, stir gently with it and then remove the pod before straining.

Strain and serve: Double-strain the cocktail into a rocks glass over the smoked ice sphere/large smoked cube.

Garnish and finish: Express an orange peel over the surface to release oils, sweep the peel around the glass rim and drop it in. Add 1–2 additional dashes of Angostura bitters on top of the drink for aromatic lift if desired.

Temperature and timing: Serve immediately while the ice and smoke aroma are prominent. The fat-washed bourbon will lend a silky mouthfeel and subtle savory note that pairs with the warm spice of black cardamom and bitter spice of Angostura.

Storage: Keep any leftover fat-washed bourbon refrigerated and use within 2 weeks. If cloudiness or off-odors develop, discard.