Fat-Washing Masterclass: From Flavoured Spirits to Finished Cocktails
Turn butter, coconut oil, olive oil and other culinary fats into a deliberate part of cocktail development. Learn how to choose a pairing, compare small trials, separate and filter the preparation, assess it in a finished drink and calculate the cost from its actual usable yield.
Work alongside editable Excel and Google Sheets import files, printable production records and a complete fictional three-drink development example.
Compare controlled trials and choose a flavour level that improves the finished cocktail.
Measure usable yield and calculate preparation and serving costs without hiding losses.
Document production, allergen information, quality checks and release decisions.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
PDF masterclass + Excel tools
Delivery
Instant access after purchase
Price
$9.90 Launch Price
Support
Email support included
Works On
Desktop, tablet and mobile
A practical written masterclass on developing fat-washed spirits and using them in cocktails. Covers ingredient selection, trial design, separation, filtration, sensory comparison, costing and service preparation.
18-page illustrated masterclass PDF with a clickable index.
Excel workbook with five tabs, formulas, dropdowns and instructions.
Separate Google Sheets import version.
Four-page printable SOP and QC document.
Worked three-drink menu example with recipes, cost comparisons and launch decisions.Select a fat and spirit pairing for an intended cocktail; compare one variable at a time; separate bulk fat before fine filtration; distinguish flavour preferences from release approval; account for samples and losses; compare washed and unwashed versions; record a reproducible preparation.
Unclear trial decisions, oily or inconsistent results, unexplained preparation losses and costs calculated from the starting bottle rather than usable yield.
Read the method, complete a small documented trial, compare the finished cocktail with a control, record measured yield and costs, and use the production worksheets before introducing the preparation into service.
Bartenders, bar managers, beverage consultants and serious cocktail makers who can measure ingredients accurately and follow appropriate food-handling procedures.
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BUILT BY INDUSTRY EXPERIENCE
Created by Riccardo Grechi, working beverage manager, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 60,000+ people yearly
WHAT'S INSIDE
The Framework
Pair, test, separate, compare and document
Practical Tools
Trials, yield and cocktail-cost workbook
Real Examples
Coconut rum, brown-butter bourbon and olive-oil gin
Pro Checklist
Production, allergen review and release records
WHAT BAR PROS ARE SAYING
The fat-washing technique is explained really clearly, from choosing ingredients to filtration and costing. I especially liked the coconut-washed rum example and the downloadable workbooks. Lots of useful information that can be applied behind the bar.
Jerry K.
F&B Supervisor
The best resource I’ve found for building consistent, repeatable drinks my guests actually love.
Maria L.
Beverage Director, Miami
Finally, a method that brings creativity and profitability together.
James R.
Owner, Sydney
The system completely changed how we approach menu development. It’s practical, clear, and actually works in a real bar.
Alex C.
Bar Manager, London
FAQ
Yes. The masterclass is designed to be clear and practical, even if you are still building your knowledge. More experienced bartenders, consultants and hospitality professionals can also use it to refine their method, structure and decision-making.
No professional bar experience is required. The content is built to explain the topic step by step, while still giving enough depth for people already working in bars, restaurants, hotels or beverage consulting.
After purchase, you receive access to the digital masterclass material. You can study it at your own pace and return to the content whenever you need to review a method, concept or practical framework.
This is a self-paced digital masterclass. It is not a live session, so you do not need to book a specific time or attend at a fixed hour.
Yes. The goal is not only to explain theory, but to help you apply the knowledge to real beverage work, including cocktail development, menu planning, service consistency, training, prep systems and better decision-making behind the bar.
The masterclass combines explanation, structure and practical application. Depending on the topic, it may include frameworks, examples, methods, checklists or decision-making systems that help you use the content in real work.
If you need help understanding the material or have a practical question related to the masterclass, you can contact The Double Strainer by email for support.
Build Fat-Washed Cocktails With More Control
Move from an interesting flavour idea to a measured preparation, a costed cocktail and a clear production record.
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