Fat-washing (a culinary term) doesn't really sound all that appetizing. And since oil and water don't mix, why would it work any better with booze? Mixologists have been singing the praises of ...

The cocktail, dubbed the Pekin Tom, is made with a bourbon washed in the fat from a duck confit, and it’s flavored additionally with stew-esque spices of bay leaf and thyme and a nod to Texas barbecue ...