Milk washing (liquors, whiskey, shelf, tequila)

[magicshark]

I am not a huge fan of hard alcohol, I am more of a beer girl. I do like the occasional cognac.
Last week while out to dinner I finished with a drink that had milk washed cognac. It was divine.
I have looked online but am confused on how to do this. Does anyone know and can explain in small words for me?
Thanks!

[burdell]

Here are the results of a search for milk-washed cognac:

https://www.google.com/search?source....0.SosTtmF7oG8

[magicshark]

Thanks! These are the same results I got. Unfortunately none of them are very clear on how to accomplish at home. On the reddit thread there is a small ray of hope. I just hate to ruin expensive cognac.

[elnina]

I heard first about fat washed liquors at our local bar in San Antonio. Once explained, I tried it several times at home experimenting with oils, butter, animal fats and milk.
It's not that hard at all. The idea is for the liquor to take on the fat's flavor, but not the greasiness.
I don't care for cognac, and would never do that to any of the top shelf brands, but I do it ocasionally to vodka or tequila.
Generally the principle is the same, you just use different liquors. It takes the harshness from the alcohol and infuses a different flavor of your choice - any aromatic oil (peanut, truffle, sesame), or even butter.
Infusing is easy: 2 cups of liquor, 1 tbs of oil/butter. Get a jar or bottle, combine tequila with oil, close tightly let it sit for a day or two (or less if you are in hurry), store upside down in the freezer. Take out and use it to make cocktails. I listed it first because is super easy.
Now, cream or milk goes great with cognac, whiskey, bourbon or brandy. I do it with vodka or rum.
The proportions are equal: 1 part of liquor, 1 part of whole milk, 1 part of sugar ( 1 cup of each, or 1/2 cup of each or whatever amount you want to make) plus 1/2 -1 lemon or orange, whole - juice and rind, to help the milk to curl. Here you can experiment - to your lemon you can add lime, or orange for different citrus flavors. Or add other fruit like strawberries ir raspberries. Or use brown sugar instead of white sugar. You can also add spices like smashed cloves, pieces of cinnamon, ginger, cardamon or whatever you fancy.
Mix everything together, close tight (use bottle or jar), shake even more, then store in a cool, dark place for 10 days. Give the container a few shakes every day.
Now the fun part - straining. Put a coffee filter into filter holder and start to strain. Change the filter after each round. More rounds of straining will result in a cleaner, clearer liqueur. Strain till the liquor is clear.
Now you have a base for your cocktails and you can store it in a tightly closed container or bottle for months. In the fridge.
You can also drink it neat. It's super smooth, and sweet... You will love it!

[magicshark]

Thank you! I think I get how it works now. I think I will start with brandy. It would be silly for me to try it with something as expensive as cognac.

[elnina]

Good luck, and please report back!

[burdell]

Originally Posted by magicshark

Thanks! These are the same results I got. Unfortunately none of them are very clear on how to accomplish at home. On the reddit thread there is a small ray of hope. I just hate to ruin expensive cognac.

Yes, I do enjoy a Courvoisier or two neat in the evening but I don't think I want to experiment with it.