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Fat washing spirits began in 2007 at NYC's PDT bar and it has spread globally. Now bartenders are getting even more creative with the technique.
Benjamin Jewel at Tapa n Tacos in Cocoa Village once curdled milk with citrus acids, then filtered out the milk solids for a specialty cocktail that had the silky feel of milk on the tongue but appeared crystal clear in the glass. At Tropics Cocktail Bar in Cocoa Beach, don't expect Kool-Aid-sweet frozen drinks typical of beach bars. Part owner and cocktail genius Gregory Schutt put just as much thought into the ingredients and recipe for the Pina Colada as he did the 1944 Mai Tai. I've traveled the county over the past few weeks in search of the Space Coast's best craft libations. While t...