Benton's Old Fashioned

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Benton's Old Fashioned is a modern classic that transformed the cocktail world's understanding of fat-washing — a technique in which a fat is infused into a spirit, then frozen and removed, leaving behind its savory, aromatic compounds without any oiliness. Created by bartender Don Lee at PDT (Please Don't Tell) in New York City around 2007, it uses bourbon whiskey washed with bacon fat from Allan Benton's famous Tennessee smokehouse, balanced with maple syrup and Angostura bitters. The result is an Old Fashioned that tastes unmistakably of breakfast — a deeply savory, smoky, sweet drink that is one of the most talked-about craft cocktails of the twenty-first century.

The Story Behind Benton's Old Fashioned

Don Lee created this cocktail at PDT, one of the most celebrated speakeasy-style bars in New York City, in 2007. The inspiration came from Allan Benton, an Appalachian Tennessee curer whose hams and bacons had become cult ingredients in the New York restaurant scene — chefs like David Chang were serving them at Momofuku, just next door to PDT. Lee wanted to capture Benton's smoky, intensely porky character in a cocktail and developed the fat-washing technique to do it. The finished drink was served at PDT and became a sensation, introducing fat-washing to a global audience of bartenders and fundamentally changing what serious cocktail bars were willing to put on a menu. It remains one of the most influential craft cocktails of the modern era. For context on bourbon's broader cocktail renaissance, see MixDrinkEnjoy's bourbon guide.

The Fat-Washing Technique

Fat-washing sounds daunting but is surprisingly straightforward. You combine warm rendered fat (bacon fat in this case) with your spirit, let it infuse at room temperature for several hours, then freeze the mixture overnight. The fat solidifies on top and can be strained off, leaving a spirit that carries the fat's savory, aromatic compounds without any oiliness or cloudiness. The result is a bourbon that smells faintly of bacon but tastes primarily of rich, deep, smoky whiskey. This version can be made at home: render bacon fat (ideally from a high-quality, smoky bacon — the closer to Benton's style the better), combine with bourbon at roughly 1.5 oz fat per 750ml bottle, let sit four to eight hours, freeze overnight, strain through cheesecloth. The technique can be applied to any fat and any spirit, opening up endless experimentation.

Flavor Profile

Benton's Old Fashioned delivers the structure of a classic Old Fashioned — spirit, sweetness, bitters — with an additional savory, smoky layer that is entirely unlike anything a standard bourbon produces. The maple syrup (replacing the traditional sugar cube or simple syrup) adds a woodsy sweetness that bridges the gap between the bourbon's oak character and the bacon fat's smokiness. The Angostura bitters provide their usual aromatic complexity. Together these elements create a drink that tastes of an Appalachian morning: campfire smoke, maple, warm spice, and whiskey. It is deeply satisfying and genuinely unlike any other cocktail. Those who love the Autumn Old Fashioned or the Maple Gingerbread Hot Toddy will find natural kinship here.

Making It Without Fat-Washing

The full fat-washing process produces the authentic Benton's Old Fashioned, but a simplified version using a good quality bourbon and a small dash of liquid smoke (just a drop or two — it is powerful) comes surprisingly close to the smoky character of the original. This is not the same drink, but it captures the spirit for home bartenders who want the flavor without the overnight process. Alternatively, using an especially rich, high-proof bourbon with a smoky finish — a wheated or high-rye expression — and increasing the maple syrup slightly produces a drink that gestures convincingly toward the original. For technique guidance on building better stirred cocktails, see MixDrinkEnjoy's mixology guide.

How to Serve

Stir over ice for 20–25 seconds until well chilled, then strain into a rocks glass over a single large ice cube. An orange peel expressed over the top adds a bright, citrusy aroma that plays beautifully against the savory bourbon. According to PUNCH's recipe archive, the original PDT version uses a precise 1/4 oz of Benton's maple syrup — the product made by Allan Benton himself, though any good-quality pure maple syrup is a worthy substitute. Do not shake; this is a stirred cocktail and shaking would aerate and dilute it inappropriately. The Angostura bitters are critical — don't skip them.

Food Pairings and Occasions

Benton's Old Fashioned is a natural companion to a serious meal. Its savory-sweet character pairs exceptionally with smoked and cured meats — obviously — but also with aged cheeses, walnuts, dark chocolate, and anything with caramelized or roasted depth. It is a superlative after-dinner cocktail for anyone who finds conventional sweet digestifs too cloying. As an occasion drink, it is a conversation starter: serve it at a dinner party and you will spend the evening explaining fat-washing to delighted and mildly incredulous guests. Explore the full family of bourbon cocktails on MixDrinkEnjoy to see how this spirit performs across a remarkable range of styles. For more on where Benton's legendary smoked products come from, visit their official site — the same craft that inspired this cocktail has been practiced in Madisonville, Tennessee for decades.