Fat-washed alcohol

I’ve just heard about a curious technique of fat-washing booze, I may have been living under a rock.
Apparently it’s been around for years and maybe you’re all familiar with it but it came as a surprise to me. I don’t actually drink much hard liquor, an occasional cocktail or g&t is about it.
Reading a bit has left me not in the least convinced It would be worth the effort or enhance the booze or the fat. I willingly try lots of things but have absolutely no desire to try this.
So has anyone tried either the end result or the process?

Just read a little about it - https://www.seriouseats.com/science-fat ... hing-works
My question would be, Why?
Just seems like a silly step adding more things to do. As for me in my stage of life I want less to do, yet to maintain quality and I see that this step would not accomplish that. I love my martini in the evening, and do not want to mess with it. It is already perfect.
However, many seem to be interested in it. I watch Geoffrey Zakarian create interesting cocktails every Saturday on The Kitchen, he does it with such ease and fast. They all look delicious. Sticking with my martini!

I have tasted a Benton's Old Fashioned, at PDT. It was revolting: overtly smoky and greasy.

I agree that this seems like a technique in search of an audience.

. I love my martini in the evening, and do not want to mess with it. It is already perfect.
However, many seem to be interested in it. I watch Geoffrey Zakarian create interesting cocktails every Saturday on The Kitchen, he does it with such ease and fast. They all look delicious. Sticking with my martini!

What's your gin of choice?

Larry, I used to use Gin but switched to Vodka, now I use Seagram's Extra Smooth because I like the taste and I get a good price. I do venture out to other very expensive brands now and then when they are on sale, but always drop back to my usual. I don't like to be too spendy with liquor or wines. Prefer to keep the bucks for kitchen, garden and home, and personal goodies.

[Jenise]

Sounds perfectly awful!

Larry, I'm a gin drinker. For my last martini earlier this week, I asked for The Botonist. But I've never settled on a favorite.

Yet another thing I've never heard of.


I started reading the article then had to scroll up to the top to check if the date it was published was 1 April.

If I drank cocktails these days, I wouldn't do it.

For Jenise and Karen: my choice is Bombay Sapphire with Noilly Prat vermouth, usually olives, but sometimes lemon twist.

[Jenise]

For Jenise and Karen: my choice is Bombay Sapphire with Noilly Prat vermouth, usually olives, but sometimes lemon twist.

Larry, I find Sapphire a little too sweet. Agree on the vermouth. And strangely--much as I love olives, I don't care for them in a martini--I always go with the twist.

A friend just came over. I made my Bombay Sapphire (I like the botanicals) martinis with lemon twists--stirred and not shaken. I couldn't resist after our back and forth on this thread. Now I'm a little blitzed. Who needs pain pills?

[Jenise]

Speaking of gin, the bartender in the hotel bar earlier this week who made me a Botanist martini offered me a tiny taste of something called Isle of Harris gin from Scotland. Oh my, maybe the best gin I've ever tasted. I'm on the hunt for it now.