Benton's Old Fashioned: The Bacon Fat-Washed Bourbon Cocktail

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In 2008, bartender Don Lee at New York's speakeasy PDT did something no one had done before: he washed bourbon in rendered bacon fat. The result — the Benton's Old Fashioned — launched the fat-washing technique that now defines modern craft cocktails.

The Story

Named After a Tennessee Ham Maker

The drink is named for Benton's Smoky Mountain Country Hams in Madisonville, Tennessee, run by Allan Benton. Don Lee rendered fat from Benton's country bacon and infused it into bourbon, creating a spirit with deep smoky, savory notes no ordinary bourbon could offer.

The Birth of Fat-Washing

Lee's technique was revolutionary: melt fat into a spirit, let it infuse, then freeze the mixture so the fat solidifies and can be strained away. What remains is the flavor without the grease. Fat-washing is now standard practice in top bars worldwide — and it started with this drink.

The Recipe

Fat-Washing the Bourbon

Render the fat. Slowly render fat from quality smoked bacon (Benton's if you can find it) until you have about 1/4 cup of liquid fat.

Infuse. Combine 750 ml of bourbon with the warm (not hot) liquid fat in a jar. Let it sit at room temperature for 4–6 hours, shaking occasionally.

Freeze and strain. Freeze overnight. The fat solidifies into a cap — lift it off and strain the bourbon through a coffee filter. The result keeps for months.

Building the Drink

  • 2 oz bacon fat-washed bourbon
  • 1/4 oz pure maple syrup (Grade B for deeper flavor)
  • 2 dashes Angostura bitters

Stir with ice for 20 seconds, strain over one large ice cube in a rocks glass, and garnish with an orange twist.

Why It Works

Smoke Meets Sweet

The smoky, savory bourbon finds its balance in maple syrup's sweetness and the bitters' spice. It drinks like breakfast and dessert at once — familiar yet completely unexpected.

The Technique Matters More Than the Bacon

Fat-washing does not make the drink taste like bacon. It adds a rounded, mouth-coating richness and subtle smoke. The bourbon still tastes like bourbon — just deeper.

Frequently Asked Questions (FAQ)

Can I fat-wash with other fats?

Yes. Brown butter, coconut oil, duck fat, and even sesame oil all work. The method is the same: infuse warm fat, freeze, strain. Each fat brings its own character.

How long does fat-washed bourbon last?

Stored in a sealed bottle at room temperature, it keeps for several months. The freezing step removes virtually all the fat, so there is nothing to go rancid — but always trust your nose.

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