Olive oil cocktails

Olive oil is liquid gold, but it can be hard to incorporate into cocktails. Here I show two delicious techniques including fat washing and egg white emulsification.

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

2. Angled measuring jigger

   • Version using ml measurements

3. Fat separator

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Oliveto

• 2oz (60ml) dry gin

• 0.75oz (22ml) fresh lemon juice

• 0.5oz (15ml) simple syrup

• 0.25oz (7ml) Licor 43

• 0.5oz (15ml) olive oil

• 1 large egg white

1. Add all ingredients to a shaker tin without ice and dry shake for 15 seconds

2. Add ice and shake for 15 seconds

3. Double strain into a chilled rocks glass with ice

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Olive Oil Martini

• 2oz (60ml) olive oil washed gin (recipe below)

• 0.75oz (22ml) blanc vermouth

• 2 dashes olive bitters (optional)

• 2 barspoons olive brine (optional)

1. Combine all ingredients into a mixing glass with ice and stir for 45 seconds

2. Strain into a chilled coupe glass

3. Garnish with thyme

Olive oil washed gin

• Half a bottle (375ml) dry gin

• 4oz (120g) extra virgin olive oil

1. Add oil and gin to a sealed container and shake vigorously for 10 seconds

2. Allow to settle for a minute and then repeat

3. Pour into a fat separate and allow oil to separate on top for 1 hour

4. Drain oil infused gin from bottle of fat separator