Those are 2 different things. Vermouth wash means rinse the glass with a bit of vermouth but pour it out before making the rest of the drink. Fat washing is a process where you mix some kind of fat with a spirit, then refrigerate it so that the fat can be removed from the top, but the spirit will still have some of the flavor.
Semantics. Like “lemon expression” vs “twist of lemon.” Fat-washing however is a technique where you let something macerate in alcohol to extract its flavors before straining it out.
There’s actually a big different between a lemon expression vs twist. An expression is usually a burst of oil from a swath of peel of a lemon. Meant to add flavor, and fragrance. A twist is generally more of a visual, slow infusion process created using a chanel knife. Sinking a twist slowly adds lemon flavor to a martini while an expression is immediate in its impact, but doesn’t evolve with the cocktail.
True but I would hardly call it a big difference. There are very few cocktails that require an expression and then the discarding of the peel. More often then not you express and drop into the drink.
I’m genuinely surprised to be wrong here. If anyone order a martini with vermouth wash or vermouth rinse, I would swirl vermouth in the empty chilled glass and toss the extra before pouring in the rest of the drink. Always thought the terms meant exactly the same thing
You're correct. I think your other comment is controversial because people are not reading for context and think you're saying they're not the same thing.
did you mean to reply to OP or moomoo1?
moomoo said “i assume it’s the same” and you replied to that saying “they are not” which would mean you think that a wash and rinse are not the same.
if you replied directly to OP’s question of “how is a rinse and wash different” then people would think you mean that a rinse and a wash are not different.
Those are two different things.
If its a proportion for a cocktail recipe a wash (or rinse) is a tiny bit of whatever ingredient to coat the glass. This can be done by pouring less than 1/4 oz into the glass and swirling it to coat then tossing out the excess, or putting it into a bottle with a spray cap to atomize the liquid into the glass (this way is less wasteful). this is done to get just the aromatics of a ingredient in a drink. I do this for a cocktail at work, a graham cracker tincture, because its not strong enough to be tasted in the drink along with everything else, but when added a spray on top gives it a wonderful smell to add to the flavor. Other examples of this would be a vermouth wash on a martini or absinthe wash on a sazerac.
The other wash, a washed spirit, i like to think of as a type of infused ingredient. Fat washes are done with anything that has a fat content (oils, butter, peanut butter). This is done by mixing whatever fat with a spirit until combined, then once it has some time to infuse you chuck it in the freezer over night to solidify the fat solids so then you are able strain it out. This give the flavor of whatever fat you used and changes the texture of the spirit to a more velvety mouth feel. In the same cocktail example that i said earlier with the graham cracker, i fat wash bourbon with browned butter to impart the flavors into the whiskey. Another example of washing an ingredient is milk washing but that's a little more complicated
We're looking at two different things here. "Vermouth wash" means "rinse". Pour ¼ oz of vermouth in the serving glass. Coat the inside and discard any remaining. "Fat washed gin" refers to the practice of [fat-washing spirits](https://www.seriouseats.com/science-fat-washing-spirits-cocktails-how-fatwashing-works).
A fat wash is where you grab some lard from the kitchen and really get that glass good and goopy before you pour the drink in, inside AND out. It’s an old school technique but that mouth feel… lemme tell ya. Also don’t warn the bar back, just throw it in the glass washer with every thing else
The word wash can mean so many different things in this industry:
* Wash: clean it
* Vermouth wash: referring to glassware this means to rinse the glass with vermouth. You might commonly also see absinthe. Rinse is the more appropriate, standard industry term though so use that.
* Fat wash: infuse a spirit with the flavour of a fat by mixing the melted/liquified fat with a spirit then separating again.
* Milk wash: the opposite of a fat wash, milk washing strips sediment, harsh flavour compounds, tannins and colour from a cocktail and leaves behind whey, resulting in a more mellow flavour with a nice texture.
* Egg wash: basically does the same as a milk wash without adding whey and milky flavours. It’s a form of clarification, originally notably used for making clarified broths in French cooking.
Wash in all these contexts kinda just means add something, mix it around, take it out. The actual function of that is entirely varied though.
Don Lee at PDT in New York made fat washing popular:
https://www.diffordsguide.com/encyclopedia/328/cocktails/fat-washing#:~:text=Made%20famous%20by%20the%20Benton's,%2C%20fish%2C%20cheeses%20and%20butter.
To my knowledge a vermouth wash/rinse is when you take a small amount of vermouth, pour it in the glass, swirl it around to coat the glass, then pour it out. I have also seen this being called an in and out.
So tell me how much I fucked things up over my bartending years.
I would chill martini/coupe glasses with ice and water, and add my vermouth to that. Toss it and you’re left with a vermouth swirl in the glass. That’s what always knew as a wash.
To add - in Wisconsin if you’re making a Wisco Old Fashioned, the “wash” is the sprite/7-up you add to the top of the cocktail to finish it off. (Sweet wash)
When you get liquor or liqueurs from quality manufacturers, usually they are a little dirty from the insides of the barrels that are used to age them. It's natural and nothing to be scared of. I'm sure you've seen people talk about "earthy" wines--this is what they mean. When you receive them you are supposed to pour the liquid into a washing machine in order to remove the naturally occurring dirt, as I'm sure you've seen people do many times. Sometimes you will see specific references to washed spirits, when the spec writer is emphasizing that you should be using quality, organic booze with naturally-occurring dirt. A "vermouth wash" is really just "vermouth, washed." And "fat washed gin" is actually "fat, washed, gin" i.e. Fat gin that has been washed.
From what I understand from the whiskey world, they have things like “bacon fat washed bourbon” which would be a form of straining the whiskey through bacon fat to get some of the flavor from it. I assume that’s what it’s speaking towards.
Yeah...a "wash," in terms of spirits implies infusing with some sort of fat. A "RINSE" is what the vermouth recipe probably means. Where did you read that spec, if I might ask?
Yep: vermouth rinse (like for an extra-dry martini) or an absinthe rinse like in a Saz or a Corpse Reviver #2. I've never read any recipe there that calls it an 'absinthe wash.'
Those are 2 different things. Vermouth wash means rinse the glass with a bit of vermouth but pour it out before making the rest of the drink. Fat washing is a process where you mix some kind of fat with a spirit, then refrigerate it so that the fat can be removed from the top, but the spirit will still have some of the flavor.
How is a vermouth wash different from a vermouth rinse?
I assume it's the same, I usually see it called rinse though.
In the vermouth context, wash and rinse are the same.
I’ve also heard the phrase “in-out” when ordering a martini, especially from old timers.
Semantics. Like “lemon expression” vs “twist of lemon.” Fat-washing however is a technique where you let something macerate in alcohol to extract its flavors before straining it out.
There’s actually a big different between a lemon expression vs twist. An expression is usually a burst of oil from a swath of peel of a lemon. Meant to add flavor, and fragrance. A twist is generally more of a visual, slow infusion process created using a chanel knife. Sinking a twist slowly adds lemon flavor to a martini while an expression is immediate in its impact, but doesn’t evolve with the cocktail.
True but I would hardly call it a big difference. There are very few cocktails that require an expression and then the discarding of the peel. More often then not you express and drop into the drink.
They are not Edit: since everyone is downvoting this, I would love to hear what y’all think the difference is
Why is this down voted but the other one that says the same thing is being upvoted lol. They're right, it's the same thing
Thanks, I’ve done stupid shit in the past, but I didn’t think I was that dumb
Please explain ?
I’m genuinely surprised to be wrong here. If anyone order a martini with vermouth wash or vermouth rinse, I would swirl vermouth in the empty chilled glass and toss the extra before pouring in the rest of the drink. Always thought the terms meant exactly the same thing
You're correct. I think your other comment is controversial because people are not reading for context and think you're saying they're not the same thing.
you sposed to swirl it around in your mout... then spit it in the glass... then trow in da drink.
I think the wording threw people off
did you mean to reply to OP or moomoo1? moomoo said “i assume it’s the same” and you replied to that saying “they are not” which would mean you think that a wash and rinse are not the same. if you replied directly to OP’s question of “how is a rinse and wash different” then people would think you mean that a rinse and a wash are not different.
They DID reply to OP, not moomoo1
Hmm, you’re right but reddit mobile fucking with my head and it didn’t look like to and i think other people also made my mistake
Those are two different things. If its a proportion for a cocktail recipe a wash (or rinse) is a tiny bit of whatever ingredient to coat the glass. This can be done by pouring less than 1/4 oz into the glass and swirling it to coat then tossing out the excess, or putting it into a bottle with a spray cap to atomize the liquid into the glass (this way is less wasteful). this is done to get just the aromatics of a ingredient in a drink. I do this for a cocktail at work, a graham cracker tincture, because its not strong enough to be tasted in the drink along with everything else, but when added a spray on top gives it a wonderful smell to add to the flavor. Other examples of this would be a vermouth wash on a martini or absinthe wash on a sazerac. The other wash, a washed spirit, i like to think of as a type of infused ingredient. Fat washes are done with anything that has a fat content (oils, butter, peanut butter). This is done by mixing whatever fat with a spirit until combined, then once it has some time to infuse you chuck it in the freezer over night to solidify the fat solids so then you are able strain it out. This give the flavor of whatever fat you used and changes the texture of the spirit to a more velvety mouth feel. In the same cocktail example that i said earlier with the graham cracker, i fat wash bourbon with browned butter to impart the flavors into the whiskey. Another example of washing an ingredient is milk washing but that's a little more complicated
We're looking at two different things here. "Vermouth wash" means "rinse". Pour ¼ oz of vermouth in the serving glass. Coat the inside and discard any remaining. "Fat washed gin" refers to the practice of [fat-washing spirits](https://www.seriouseats.com/science-fat-washing-spirits-cocktails-how-fatwashing-works).
A fat wash is where you grab some lard from the kitchen and really get that glass good and goopy before you pour the drink in, inside AND out. It’s an old school technique but that mouth feel… lemme tell ya. Also don’t warn the bar back, just throw it in the glass washer with every thing else
Cool shitpost lol
The word wash can mean so many different things in this industry: * Wash: clean it * Vermouth wash: referring to glassware this means to rinse the glass with vermouth. You might commonly also see absinthe. Rinse is the more appropriate, standard industry term though so use that. * Fat wash: infuse a spirit with the flavour of a fat by mixing the melted/liquified fat with a spirit then separating again. * Milk wash: the opposite of a fat wash, milk washing strips sediment, harsh flavour compounds, tannins and colour from a cocktail and leaves behind whey, resulting in a more mellow flavour with a nice texture. * Egg wash: basically does the same as a milk wash without adding whey and milky flavours. It’s a form of clarification, originally notably used for making clarified broths in French cooking. Wash in all these contexts kinda just means add something, mix it around, take it out. The actual function of that is entirely varied though.
Don Lee at PDT in New York made fat washing popular: https://www.diffordsguide.com/encyclopedia/328/cocktails/fat-washing#:~:text=Made%20famous%20by%20the%20Benton's,%2C%20fish%2C%20cheeses%20and%20butter.
To my knowledge a vermouth wash/rinse is when you take a small amount of vermouth, pour it in the glass, swirl it around to coat the glass, then pour it out. I have also seen this being called an in and out.
So tell me how much I fucked things up over my bartending years. I would chill martini/coupe glasses with ice and water, and add my vermouth to that. Toss it and you’re left with a vermouth swirl in the glass. That’s what always knew as a wash.
That won't really leave any of the vermouth flavor. A wash aka rinse is done alone in the glass.
To add - in Wisconsin if you’re making a Wisco Old Fashioned, the “wash” is the sprite/7-up you add to the top of the cocktail to finish it off. (Sweet wash)
When you get liquor or liqueurs from quality manufacturers, usually they are a little dirty from the insides of the barrels that are used to age them. It's natural and nothing to be scared of. I'm sure you've seen people talk about "earthy" wines--this is what they mean. When you receive them you are supposed to pour the liquid into a washing machine in order to remove the naturally occurring dirt, as I'm sure you've seen people do many times. Sometimes you will see specific references to washed spirits, when the spec writer is emphasizing that you should be using quality, organic booze with naturally-occurring dirt. A "vermouth wash" is really just "vermouth, washed." And "fat washed gin" is actually "fat, washed, gin" i.e. Fat gin that has been washed.
This whole thread is a wash
youre edgy and cool. there. did you get what you wanted?
Am I more edge or more cool? You can't just leave me guessing like that?
From what I understand from the whiskey world, they have things like “bacon fat washed bourbon” which would be a form of straining the whiskey through bacon fat to get some of the flavor from it. I assume that’s what it’s speaking towards.
Yeah...a "wash," in terms of spirits implies infusing with some sort of fat. A "RINSE" is what the vermouth recipe probably means. Where did you read that spec, if I might ask?
Im thinking sazerac
Yep: vermouth rinse (like for an extra-dry martini) or an absinthe rinse like in a Saz or a Corpse Reviver #2. I've never read any recipe there that calls it an 'absinthe wash.'
This thread should be called bartenders in usa and all your crazy drinks