Coconut Fat Washed Rum
I’m certain you’ve already heard of coconut rum, coconut liqueur and even coconut oil. But do you know of the magical concoction known as coconut fat washed rum? To learn more about the science and technique behind fat washing, check out my post on fat washing in the Knowledge section. This post will be a straight formula and technique to make your own coconut fat washed rum.
Ingredients
7 oz Organic virgin unrefined coconut oil
750 ml bottle of Plantation Original Dark Rum
Recommended equipment
Crew Supply Co. Crew Bottle
Technique
Slowly melt the coconut oil over low heat. Turn off heat immediately after it has been melted. We don’t want the oil to get very hot.
Pour 21 oz of the rum into the Crew bottle or another container such as a jar with a wide mouth.
Add the coconut oil to the Crew bottle containing the liquor and close it up. Let it sit for about an hour. Shake it up every once in a while over the first 30 mins.
Once the hour has arrived and the oil has floated to the top, put the bottle into the freezer with the wide mouth opening end facing downward (If you are using a regular glass jar, this would mean upside down) for at least 2 hours.
After a couple hours, the fat should have solidified at the part of the jar or bottle facing upwards. (Note: The picture below shows a different spirit other than rum, but it still applies.)
Put a funnel into the original rum bottle and line the inside of the funnel with cheese cloth, coffee filter or a nut bag.
If using a Crew Supply double opening infusion bottle. All you need to do now is open the end opposite of the solidified fat and pour the liquid through the filter in the funnel to strain out any large fat solids.
If using a wide mouth jar and you set the jar upside down in the freezer, the fat should have solidified at the base of the jar. You should be able to open the jar and pour out the liquid through the funnel with filters back into the original bottle.
Voila! You now have your very own fat washed rum ready to sip or make cocktails with. There’s no need to rush to use it as it is shelf stable due to it not being an animal fat and the high content of alcohol it’s sitting in. I recommend using this to make the Winter Summer cocktail. Cheers!