Fat-Wash

Infusing a spirit with the flavor of a fat (bacon, butter, cacao butter) then freezing the fat out.

Fat-washing exploits ethanol's ability to carry lipids in solution at room temperature but shed them when frozen. Warm the fat with the spirit, let it steep, freeze overnight, strain through coffee filters. The technique gave us the Benton's bourbon Old Fashioned and every truffle-oil-vodka Martini since 2007.