Since the craft cocktail movement has been shaking up a storm, you’re about to notice olive oil creeping into barrooms if you haven’t already. The kitchen staple has been used for sautéing, frying, drizzling, baking, dipping and more, so why not mixology?
EVOO can easily blend with vodka and gin-based drinks to add a luscious, fruity twist. To take it even further, try mixing infused oils with spirits and take a simple beverage to a new level.
Man cannot survive on drinks alone, however, and an olive oil cocktail can compliment foods beautifully. Think basil and lemon paired with a white pizza, or rosemary and salt to accompany a classic recipe like Duck à l’Orange.
Though you can easily experiment at home with your olive oil concoctions, restaurants and drinkeries throughout the country have caught on to the olive oil cocktail craze.
Mediterranean favorite Fig & Olive in New York, Chicago, and Los Angeles, boasts its namesake drink created by combining cucumber infused vodka, blood orange olive oil, egg white, simple syrup, celery, lime juice, and blood orange puree. Sounds good enough to eat.
At Marvel Bar in Minneapolis, bartenders mix the savory “Oliveto,” made from olive oil, raw egg white, lemon, Licor 43 and Gordon’s. Notice how both drinks contain egg whites, which act as an emulsifier with water and oil.
Other ingredients that mix well with EVOO are fruits, sugar, and flavored bitters.
Up to the task at home? You’ll need a little muscle to get the completed drink to your glass–– a hearty shake is necessary to blend the cocktail well and bring it to a foamy consistency. To finish, pour the olive oil potation into your barware of choice and sip away.