It seems we may be living in a cocktail renaissance. Bartenders have become mixologists, restaurant menus now have a “signature drinks” section, and for some reason it’s suddenly ok to mix Tequila and egg whites in the same glass. This period of wild experimentation and mad science has yielded at least one inspiring development, however. That’s right, you can now put olive oil in your cocktails. 
According to cocktail experts (which is a real job that people apparently can have), mixing olive oil into gin or vodka can add a smooth, fruity twist to the liquor. A good quality Arbequina oil works best, and mixologists insist on only using real EVOO for the practice. Though it a takes a firm shake to emulsify the olive oil into a drink (and create a frothy head), once finished, olive oil drinks are a pure delight. 
For example, imagine a cocktail with notes of basil, lemon and Arbequina oil paired with a summery white pizza, or a rosemary and Extra Virgin Olive Oil drink with roast chicken and mushrooms. The possibilities are both endless, and delicious.
If you can’t wait to try this miracle-mixer for yourself, this recipe for The Oliveto from the Marvel Bar in Minneapolis is a great place to start.

Ingredients:
  • 2 oz Gin
  • 1/2 oz Cointreu
  • 1 oz lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 oz simple syrup
  • 1 egg white
  • 1/2 oz olive oil
  • ice
Directions:
  1. Combine gin, Cointreau, lemon juice, vanilla extract and simple syrup in a measuring cup or glass. Set aside
  2. Fill a cocktail shaker halfway with ice. Add egg white and olive oil. Shake heartily until fully emulsified (around 200 shakes!), add the rest of the ingredients and shake until combined
  3. Strain into a champagne flute or rocks glass. 
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