{"id":3109,"date":"2024-06-04T22:30:40","date_gmt":"2024-06-04T22:30:40","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=3109"},"modified":"2024-06-21T15:40:59","modified_gmt":"2024-06-21T15:40:59","slug":"how-to-sage-butter-fat-wash","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/how-to-sage-butter-fat-wash\/","title":{"rendered":"How To: Sage Butter Martini"},"content":{"rendered":"\n

One simple step introduces both flavor and body to your cocktail.<\/h3>\n\n\n\n

Herbs and cocktails go way back. Whether muddled to order, infused pre-service into cheater bottles, or macerated during the production process, these savory and aromatic MVP’s have long influenced what and how we drink. In fact, new research points to evidence of herbal infusions into wine in Egypt up to 5,000 years ago<\/a>.<\/p>\n\n\n\n

Fat washing has a shorter arc. It emerged as a technique in the East Village cocktail scene less than 20 year ago, thanks to Don Lee’s creativity…and an abundance of country ham<\/a>.<\/p>\n\n\n\n

Historically, these techniques have had their own lanes, but contemporary bartenders are exploring a formula tweak: infusing the fat rather than the spirit<\/strong> directly<\/strong>. This strategic merging allows for novel flavor combinations and textural complexity.<\/p>\n\n\n\n

The best part? This technique can be adjusted seasonally to take advantage of whatever is available at the farmers market!<\/p>\n\n\n\n

Read on to learn how to make herb-infused butter<\/strong>, and how to use it in a delicious Dirty Martini recipe<\/strong>. <\/p>\n\n\n\n

WATCH NOW: Savory Dirty Martini with Brown Butter Sage <\/h4>\n\n\n\n
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https:\/\/www.youtube.com\/watch?v=9tfM4h0MgEU<\/a>