Fat-washing, a technique developed by Sam Mason and Eben Freeman at New York's Tailor, has since proliferated on cocktail menus across the country. Lee experimented with the trend while at PDT, and revisits it here: Rum is infused with popcorn, then fat-washed with clarified butter. When mixed with Coca-Cola, the combination results in the classic flavors of a movie theater.
Yield: 1 cocktail
10 minutes, plus 1 day resting time
- 20 grams dry air-popped popcorn
- 750 milliliters Flor de Caña 4-year rum
- 1 ounce clarified butter
- 2 ounces popcorn-infused rum
- 4 ounces Coca-Cola