No fat, no flavor

February 25, 2017 09:00 AM

Most of the cocktail recipes you’ll find are simply a combination of spirit, sugar, water, bitters and soda or juice. But as mixology evolves, bartenders look to find new ways to innovate textures, flavor and the overall experience as you sit back and enjoy a cocktail. Kitchen techniques often make appearances with trends such as adding umami or creating molecular textures for cocktails. Another technique making menus worldwide is the use of fat in cocktails. Fats are easy to find in many of our natural food sources and when used the correct way can create a mouth feel and texture unattainable any other way. Listed below are three of my favorite cocktails that incorporate fats into the shaker tin. Some might be new, some very old, but give them a try next time you’re feeling inspired.

About the Author

Hillary Choo is an award-winning mixologist, brand ambassador and former bartender. Hillary has received multiple recognitions, most recently Top Ten Mixologists in Miami by The Miami New Times in 2013 and Bartender of the Year Miami by Eater. Hillary is Portfolio Ambassador Miami for Bacardi USA. Follow Instagram at HillaryChoo. @ohillaryo