This drink is definitely new to me but “Olive oil is a great addition to a cocktail” says Jonathan Stanyard, mixologist and founder of The Bitter Gringo, an American company that produces artisanal bitters and other cocktail ingredients. “It smooths the rough edges of a spirit while adding great texture”. He thinks nothing of reaching for bottles of the best extra virgin oil to add to his cocktails.
However, If you find it a bit daunting to have to work out just how much oil to add to your gin, the job has now been done for you. All you need to do is look for Australian Rich Glen Olive Oil Gin. This innovative product is the result of a year’s collaboration between Rich Glen olive oil estate in Yarrawonga in Victoria and the Echuca Disillery on the Murray River.
Arbequina, Nevadillo, Manzanillo, Ligurian, Piqual, Frantoio, Kalamata and Leccino olives are all grown on the estate but which varieties are used in the gin is not noted on the bottle.
Here is a récipe for the cocktail from the producers.
Ingredients
- 60 ml Early Harvest Olive Oil Gin
- 15 ml dry vermouth
- Ice cubes
- Green olive
Directions
- Place your martini glass in the freezer or fill it with ice water while you prepare the cocktail.
- In a mixing glass, combine the Early Harvest Olive Oil Gin and dry vermouth. Add ice cubes and stir for about 30 seconds until well chilled.
- Discard the ice or water from your chilled martini glass, and strain the gin and vermouth mixture into the glass.
- Skewer a green olive and drop it into the glass as the garnish.
If you cannot get hold of this olive oil gin Jonathan Stanyard also suggests adding up to a bar spoon of extra virgin olive oil for a twist on a standard Espresso Martini!