How to Make a Venison Fat-Washed Whiskey Cocktail


Feel like your cocktail is missing a hint of indulgence? This latest drink recipe comes from Fiola in DC and incorporates a technique called fat washing. After chefs cook venison, the rendered fat is set aside. The fat is stirred together with rye and placed in a freezer overnight. The next day, the solidified fat is scooped off and a smooth, caramel flavor is left behind.

It's a heavy cocktail that makes a great night cap.


Fiola’s Venison Fat-Washed Whiskey Cocktail


Yields: 24 ounces.


  • 2½ ounces venison fat
  • 1 (750-ml) bottle of Rittenhouse Rye Whiskey

 How to Make It

  • Over low heat, warm the venison fat in a small saucepan.
  • Stir until it becomes molten, about 5 minutes.
  • Pour the liquid fat into a large, nonreactive container. Pour the rye into the container with the fat; stir.
  • Cover and let stand for 4 hours, then place the container in the freezer overnight.
  • Remove the solid fat. Strain through a cheesecloth 2–3 times. Pour the strained contents back into the original bottle and label.