At White Lyan, we employed cacao butter in our Southside Royale (Mr Lyan Gin, lemon, cacao butter, sparkling wine), while I’ve combined coconut oil and cacao butter with gin for my Monkey Fizz. Meanwhile, coconut oil and cacao butter, my two favorite infusion fats, offer even more decadent results. Coconut oil gives a spirit a very creamy texture with a slight tinge of coconut flavor, while cacao butter gives off a chocolate aroma without being overly heavy. Good old butter pairs beautifully with bourbon (brown it first to add toasty and malty flavors to your infusion, or switch it up by working with sheep or goat butter). Though its often called upon to impart unconventional flavors, fat-washing-infusing a spirit with a fatty substance-is also a relatively easy way to add a richer, heavier texture to a drink. You can reuse the same bottle many times. ![]()
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