Iberico Fat Washed Old Fashioned

The simplicity of an Old Fashioned is sometimes what makes it so tricky. In recent history, the cocktail has had some different interpretations in execution. Sometimes raw sugar is muddled in the glass with water to dissolve it. It can also be garnished with a cherry or an orange slice. Such little tweaks can change the way the drink tastes. We use a 1/2 oz of demerara syrup to ensure our rendition is consistently the same every time.

We have taken this classic to the next level by "washing" the bourbon with Jamon Iberico Fat. "Washing" means that we let melted fat infuse in the bourbon and then strain it off. This adds richness and smoothness to the whiskey and a complex jamon flavor.

POS name

Iberico Old Fashioned

GLASSWARE

Double Old Fashioned Glass

Menu & SECTION

Drinks Menu Classic Cocktails

Menu description

CLASSIC COCKTAILS WE LOVE

Jamón Ibérico Fat Washed Bourbon, Demerara, Angostura

Table talk

We have taken this classic to the next level by washing bourbon with Jamon Iberico Fat. This adds richness and smoothness to the whiskey and a complex jamon flavor. With the garnish, we recommend eating the jamon and cherry together and then dropping the orange peel in the drink like you would with a regular Old Fashioned.

MIS recipe(s)

Demerara Syrup

RECIPE FOR COCKTAIL

In a mixing glass, combine:
- 2 oz Iberico Fat Washed Four Roses or Redemption Bourbon
- .25 oz Demerara Syrup
- 2 dashes Angostura bitters

Stir to incorporate and chill
Strain in to a double old fashioned glass with 1 large ice cube
Garnish: Skewer of (base to point) folded slice of jamon, bada bing cherry, folded slice of jamon, folded orange peel (peeled to order)

RECIPE FOR BATCH

Jamon Iberico Fat Washed Bourbon

2oz Melted Jamon Iberico Fat
750ml Four Roses or Redemption Bourbon

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Procedure:

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Melt the Fat

- Trim small pieces of fat off the iberico jamon leg. They should be the same size as the pieces we cut to serve guests, but about twice as thick. Fat should be fresh, cut off the Beher within the last 1-2 days.
- Put 2-3 pieces of the trimmed fat, in a small pot over low heat or use a double boiler
- Allow the fat to slowly melt into full liquid form.
- When the fat starts to brown and bubble, remove that piece from the pot and discard
- Pour the liquid fat into a pint container on a scale
- Repeat with another piece of fat and continue until you have 2 oz by weight of liquid fat

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Combine the Fat with the Bourbon

- Allow the liquid fat to sit for 1-2 minutes to that it’s no longer lava hot but still liquid. (If it’s lava hot, it will splash and bubble up when combined with the whiskey)
- Pour 750ml (24 fl oz) of Redemption or Four Roses bourbon into a quart container
- Add the slightly cooled liquid fat to the bourbon in the quart container
- Cover tightly with a lid and shake vigorously to combine

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Sit and Separate

- Allow the fat wash to sit for a total 24 hours: First, 6-12 hours at room temp. Then another 12-18 hours (overnight) in the FREEZER. (The recommendation is to make it in the morning/afternoon, let it sit for the day, put it in the freezer overnight, and then pull it out the following morning/afternoon)
- The next day, remove it from the freezer
- The fat will have solidified on the top. Remove the harden fat by scraping it out with a knife/spatula.
- Strain the bourbon into a clean quart container to remove any residual pieces of fat.
- Let the bourbon sit for an hour at room temp. If there is still any residual fat remaining on the top of the bourbon, you should be able to easily scoop it out like you would the skin on burnt milk. If there is still any residual fat, strain it through cheese cloth.
- The remaining bourbon is ready!

- Label, date, and REFRIGERATE. Use within 7 days.

BATCH shELF LIFE

7 days REFRIGERATED. Just like meat, the fat wash will spoil.

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