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Aaron Johnson

Booze-infused milkshakes? Check. Bottle-aged whiskey? Check. Revamped tiki drinks? Yep, the cocktail is certainly having a moment, with fun twists and new trends popping up all over the country. One of our favorites, though, just may be fat-washed cocktails, where liquors are infused with — you guessed it — fat. Here’s where to try them:

Tulio (Seattle): Chef Walter Pisano serves up a twist on a classic Italian delight: the Prosciutto and Melon stars grappa infused with honeydew and prosciutto, topped with fresh black pepper and a prosciutto-and-melon garnish. www.tulio.com

Summit Restaurant at The Broadmoor (Colorado Springs, Colo.): It’s snack time at the AAA Five Diamond resort with the Movie Time cocktail, made with a butter-washed and popcorn-infused rum, Coke and crème de cacao. www.broadmoor.com/summit

Tamarind by Dominique (New Orleans): Mixologist Kimberly Patton-Bragg’s fat-washed cocktails run the gamut from the Duc d’Orleans, a duck-fat-infused brandy with spiced sherry syrup, orange bitters, salt and orange zest to the Bloody Maria, made with andouille-infused tequila. www.thehotelmodern.com/tamarind

Ripple (Washington, D.C.): Head mixologist Josh Berner uses the flavor of fat (from bacon, butter and olive and sesame oils) to flavor the cocktails at this neighborhood restaurant. Try the smoky and sweet Chile Manteca y Dulce, a bacon-infused mescal with cayenne and pecan syrup, or the refreshing Difficult Difficult Lemon Difficult, an olive-oil-infused vodka with house-made preserved lemon brine, bitters and thyme. www.rippledc.com