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8 INGREDIENTS • 4 STEPS • 40MINS

Chicharrón Fat-Washed Old Fashioned

Name: Chicharrón Fat-Washed Old Fashioned
Total time: PT2400.0S
Yield: 16
Ingredients: 0.5 ounce Pork Fat; 750 milliliter Whiskey; 16 ounce Skin-On Pork Belly; 1 teaspoon Blended Oil; 32 teaspoon Sugar Cube; 12 teaspoon Angostura Bitters; 16 Luxardo Cherry; to taste Chicharrón

Experience a unique twist on the classic Old Fashioned with our Chicharrón Fat-Washed Old Fashioned. This cocktail infuses smooth Abasolo Mexican Whiskey with chicharrón fat, creating a rich flavor. This drink offers an unforgettable blend of sweet, bitter, and umami notes.

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Claudia Sandoval

Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.

https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk

40MINS

Total Time

$1.09

Cost Per Serving

Ingredients

Servings

us / metric

Fat-Washed Whiskey

0.5 oz

Pork Fat

3 cups

Whiskey

Chicharrón Fat

1 lb

Skin-On Pork Belly

1 tsp

Blended Oil

Cocktail

2/3 cup

Sugar Cube

2 tsp per cocktail

4 Tbsp

Angostura Bitters

6 dashes per cocktail

Garnishes

Luxardo Cherries

1 per cocktail

to taste

Chicharrón

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Claudia Sandoval

https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk

Author's Notes

This recipe makes 3 cups of Whiskey, enough for 16 cocktails.

Cooking InstructionsHide images

step 1

Make chicharrón fat: In a hot pan with a teaspoon of Blended Oil (1 tsp) add a piece of Skin-On Pork Belly (1 lb). Reduce heat as needed to render all of the fat. Color should be a golden shade.

step 2

When fat is rendered, save chicharrón for garnish.

step 3

In a large mason jar, add the Whiskey (3 cups). Pour the Pork Fat (0.5 oz) over the whiskey, cover with a lid and shake vigorously. Let sit at room temperature for at least 6 hours and up to 12 hours. When ready to use, place the mason jar in the freezer for 30 minutes - 1 hour to chill the fat until solid. Remove the fat from the jar and set aside. Strain the whiskey through a cheesecloth into an airtight container.

step 4

Make the cocktail: To a rocks glass, add the Sugar Cube (2/3 cup) and Angostura Bitters (4 Tbsp). Muddle until a paste forms, then add ½ ounce of the whiskey and mix until the sugar dissolves. Add one large ice cube and the remaining 1 ½ ounces whiskey and stir to combine. Garnish with the Chicharrón (to taste) and Luxardo Cherries (16) on a cocktail skewer.

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