This week Gintleman Jack has something very sweet and tasty in mind!
Caramac, that sweet bar of joy that goes in and out of fashion more than high-waisted jeans. A blend of sweetened condensed milk, caramel and some other unhealthy things, it brings joy to those that taste it. But how can we use this? How can we create something better than the original? (That isn’t Gold bars, Gold bars are amazing) Something that may surpass are dreams and open our eyes to the truth?
Remember when I mentioned I would talk about fat washing later? It’s later. (If you don’t remember, go back and read it here.)
Now, for those who are not well versed in the realm of fat washing, it’s a gastronomic procedure than has moved it’s way into, and planted its self rather happily into, the world of cocktails. Remember how we did out basic infusions? This is a very similar process. As the name suggests we need a fat based product, in this case Caramac, but oils are used, meat run offs (the first people who did this where PDT in NY, the “Benton’s Old Fashioned”) even peanut butter!
As always, surface area is key, so if the item you are washing with is a solid, make it not. Mix in a Kilner Jar, shake it daily. The more flavourant you add, the more intense the flavour. When you feel like you have a good flavour, throw in the freezer to solidify the fats, strain out. Coffee filters work really well for this and stop your liquid becoming cloudy.
The only thing you now need to do is consider, What flavours work well? I’ve done Blue Cheese Whiskey, Rapeseed Gin, Had friends do Duck washed Vermouth, Pâté washed Cognac. The limit is that you put on yourself.
The Caramac rum I made for this equates to two Caramac bars washing 700ml Admiral Rodney, an aged rum by St Lucia Distillerys, you can find a review here. Shaking everyday for 5 days before freezing and straining.
Now, what can you do with Caramac washed Rum?
I give you, the “Caramaquiri”: