The Big Fat Elvis was created by Jason Westplate and inspired by 'The King's' later years when he enjoyed, shall we say, less than healthy foods. It requires a little preparation and is worth every minute. Give yourself about a day to prepare the ingredients.
The recipe requires two infusions, both of which are quite fun and delicious on their own. It is designed for a round of four shots and you should have enough of the two spirits to make about four rounds or 16 shots total.
Step 1: Fat-Washed Whiskey
The Big Fat Elvis experience begins with bacon fat-washed rye whiskey. The process is not much different than a normal infusion. The only exception is that once the wash is complete, you will freeze the whiskey to solidify the fat so it can be strained off.
The time for your infusion is going to depend on your love for bacon-laced liquor. I am not a bacon fan and 4-6 hours was perfect for me.
Westplate says that he likes a 'robust bacon profile,' so he washes for 12-16 hours.
You may also need to adjust the infusion time if you choose a whiskey other than Rittenhouse. It has a very bold flavor profile and whiskies with a lighter taste may be better with less bacon flavoring.
You will need: 1 tablespoon of clarified bacon fat* to 500ml of whiskey
- Add the bacon fat to the whiskey in a jar with a tight-sealing lid.
- Agitate to thoroughly combine. Shake it on a regular basis for the desired wash time.
- Freeze the liquor until the fat has solidified. Don't worry, the whiskey itself will not freeze.
- Repeatedly strain the mix until the whiskey is clear and devoid of solid fat. Use cheesecloth in a fine mesh strainer to make the task a little easier.
*How to clarify bacon fat. Combine the rendered fat left after cooking bacon with twice the volume of water (e.g. 1/2 cup of fat to 1 cup water). Bring to a boil, reduce heat, then simmer for 2 minutes. Refrigerate for 4-5 hours (or freeze for 2 hours) until the fat creates a solid layer on the top.
This solid top layer is your 'clarified' bacon fat. Remove it and add it to your whiskey.
Tip: 1/2 cup = 8 tablespoons. Your average pan of bacon fat should be more than enough for the infusion.
Step 2: Peanut Butter-Infused Amaretto
The peanut butter-infused amaretto is much easier and will take just under an hour to prepare. If this shooter is not to your taste, I suggest trying the infusion anyway. It's a delicious way to dress up the average bottle of amaretto.
You will need: 1 tablespoon of creamy peanut butter to 250ml of liqueur
- Combine the ingredients in a jar with a good lid.
- Agitate to thoroughly combine.
- Let stand for half an hour.
- Strain until smooth. The resulting liqueur will have the texture of a cream liqueur.
Tip: Because this is a peanut infusion, be sure to ask anyone you're serving it to if they have an allergy to the peanuts. It can be easy to forget this when mixing up shots, but it's very important.
Bring It All Together: Build the Big Fat Elvis Shooter
Your spirits are strained and ready to go, now it's time to make the shot. This is where all of your efforts pay off.
- Add 1 teaspoon of maple syrup to the bottom of four shot glasses.
- In a cocktail shaker filled with ice, shake 4 ounces infused whiskey and 1 1/2 ounces infused amaretto for about 10 seconds.
- Strain over the tail of a cocktail spoon to create a layer.
- Add a pinch of applewood-smoked salt to the top of the shots and enjoy.
(Recipe from Jason Westplate, Cocktailian, JMW )
How Strong is the Big Fat Elvis Shooter?
When complete, this is a potent little drink. Because we begin with a 100-proof whiskey, it is knocked down to just 35% ABV (70 proof) after mixing. Take it easy with this one.