Olive Oil Whisky Sour
A modern recipe that brings olive oil into a cocktail: the oil is combined with whisky in the cold, then strained off.
- Time
- 20 minutes
- Serves
- 1 glass
- Level
- Medium
- Cuisine
- Cocktail
Directions
- Combine the whisky and olive oil in a sealed jar, shake, and leave at room temperature for 2 hours.
- Put the jar in the freezer until the oil solidifies (about 4 hours).
- Lift off the solid layer of fat with a spoon and pass the rest through a fine strainer. ⚠ This method is called fat-washing: the aroma of the oil stays in the liquid, its texture does not.
- Put ice, the fat-washed whisky, lemon juice and sugar syrup into a shaker.
- Shake hard for 15 seconds.
- Strain into an ice-filled glass.
- Add a sprig of rosemary, clapped once between the palms, if you like.
- ⚠ **Not to be sold or served to anyone under 18.** This page is a recipe record and does not encourage alcohol consumption. Do not drink if you will be driving, during pregnancy, or if you take medication that interacts with alcohol. See the related recipes below for an alcohol-free version.
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