How to Mix a Fat Washed Malort Cocktail

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// By Kyle Thacker // , Oct 28, 2019

At Backbar, we decided to make the ultimate Chicago cocktail: We used an infusion technique for spirits called fat washing to infuse the savory flavor of Portillo's beef gravy with the herbal and bitter Malort and actually made a cocktail that tastes good.


Check out the video below:



Kyle Thacker

About the author, Kyle Thacker

Kyle is the Marketing Director for Backbar. Before helping Backbar connect with the restaurant industry, he managed multiple bars in Chicago, with a love of whiskey and cocktails.

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