Coconut Fat-Washed Rum
Infusions
Technique pioneered by Don Lee at PDT (Please Don't Tell), NYC — World's 50 Best Bars. Fat-washing was adapted from modernist cooking.
Ingredients
- Aged Rum750 ml
- Virgin Coconut Oil100 grams
Method
- 1.Warm coconut oil until liquid (around 30°C / 86°F).
- 2.Combine rum and melted coconut oil in a sealed container. Shake vigorously.
- 3.Let stand at room temperature for 4 hours, shaking every 30 minutes.
- 4.Freeze for 12-24 hours until the coconut fat has fully solidified on top.
- 5.Break through the fat cap and strain the rum through cheesecloth and coffee filter.
- 6.Bottle and store at room temperature.
Notes
- Adds silky coconut richness without sweetness. Perfect for tropical Old Fashioneds.
- Save the solidified coconut fat for cooking.
- Works with bourbon, tequila, or gin using the same ratios.
Batch scaling
Common batch sizes for the Coconut Fat-Washed Rum. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Aged Rum | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Virgin Coconut Oil | 100 grams | 200 grams | 400 grams | 800 grams | 1600 grams |
Scale to any batch size — instantly
Open the calculator to scale the Coconut Fat-Washed Rum by servings, bottle fill, or container volume. Unit conversion built in.
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