Benton’s Old Fashioned: a hearty cocktail inspired by none other than breakfast favorites and nurtured in one of New York City's legendary bars. The cocktail pioneered the world of mixology with its innovative blend of fat-washed bourbon, maple syrup, and Angostura bitters. It was conceptualized in 2007 by Don Lee at the well-regarded New York City bar, PDT.

Exploring unique culinary methods, Lee discovered fat washing, a technique where a specific type of fat is used to infuse a spirit with flavorful layers and enhancements on texture. When developing the iconic Benton’s Old Fashioned, Lee sought inspiration from the robust taste of Benton’s bacon and country ham.

Those familiar with the Kentucky food scene will agree that bourbon and country ham complement each other perfectly. Lee thought to try infusing the fat derived from smoky country ham into Four Roses bourbon, sweetening it with a touch of maple syrup. This dynamic blend quickly became a PDT favorite, leading to the mainstream acceptance of fat-washing as a mixology technique.

As the name suggests, Benton’s Old Fashioned is an inspired rendition of the timeless cocktail, the Old Fashioned. While the base recipe of spirit, sugar, bitters, and ice has inspired countless variations, what sets this drink apart is the use of fat-washed bourbon. The incorporation of rendered fat from Benton’s country ham adds a smoky, bacon-esque note to the bourbon, complementing its inherent hints of caramel and vanilla.

The fused culinary and mixology approach is amplified by utilizing maple syrup for sweetness, endowing Benton’s Old Fashioned with a savory gamut of taste. Much like how it works on a breakfast plate, the maple syrup harmonizes brilliantly with the smoky essence of the fat-washed bourbon.

To create this unique cocktail, stir 2 ounces of bacon fat‑washed Four Roses bourbon, 1/4 ounce maple syrup, and 2 dashes of Angostura bitters in a mixing glass with ice until thoroughly chilled. Strain the concoction into a rocks glass over a sizable ice cube and finish with an orange twist for garnish.

Creating the bacon fat‑washed Four Roses bourbon requires combining a 750 mL bottle of Four Roses bourbon and 1 1/2 ounces of liquified fat derived from Benton’s Smoky Mountain country ham in a container. Infuse for 4 hours, freeze for another 2 hours, and carefully strain the bourbon from the solidified fat using a terry cloth or cheesecloth. The result is a harmonious blend of flavors that will transport you straight to Kentucky.