Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

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FAT-WASHED BOURBON

“Fat-washing” (sometimes called “butter-washing”) is a technique used to infuse a liquid with a flavor. Bartenders fat-wash rum in browned butter, so I thought why not bourbon and olive oil? This is simple, although there are a few steps.

Fill a mason jar just over halfway with your favorite bourbon or rye. Add good olive oil—unfiltered if you can— to about an inch from the top. Unfiltered tends to infuse its flavor more thoroughly more quickly. I’m using Tozier Ranch California Unfiltered Olive Oil from Table Mesa. Shake vigorously. Set aside in a dark place—wherever you keep your oils should do—for at least 48 hours (the longer the better), shaking it once or twice a day. Place in freezer to allow oil to separate from the bourbon and harden. Remove oil disc and strain bourbon through cheesecloth. Taste it. It tastes like olive oil! Now you can make some delicious drinks.