Updated: Jan 23
This week I made two gin cocktails with oil. Yes, you read that right - I used extra virgin olive oil and pumpkin seed oil to create two cockt-oils, both with amazing gin Raw from Barcelona. The result is two unbelievably good and totally different cocktails. Gin Sour with olive oil (Oliveto variation) and a Negroni with pumpkin seed oil fat-washed gin and Averna amaro. Since there was no video last week due to work on the new studio you deserve two cocktails! Find the recipes below. Cheers, Cocktail Time family.
Olivetwo (Oliveto variation)
● 60 ml (2 oz) Gin Raw
● 7,5 ml (0.25 oz) yellow Chartreuse
● 22,5 ml (0.75 oz) lemon juice
● 7,5 ml (0.25 oz) Arbequina olive oil
● 7,5 ml (0.25 oz) gomme syrup
● 1 egg white
● 1 drop saline solution
Add all the ingredients to the shaker (egg white last), dry shake, add ice, shake again, strain into a chilled coupe glass, garnish with lemon zest. Enjoy.
Oilgroni (Pumpkin seed oil Negroni)
● 37.5 ml (1.25 oz) Pumpkin seed oil-washed gin*
● 30 ml (1 oz) Punt e Mes
● 22,5 ml (0.75 oz) Averna Amaro
● 2 dashes chocolate bitters
Add all the ingredients to a chilled mixing glass, stir with plenty of ice, strain over a large ice cube in a rocks glass. Garnish with orange zest. Enjoy.
*Pumpkin seed oil-washed gin
● 100 ml (3.33 oz) gin
● 15 ml (0.5 oz) Pumpkin seed oil
Sous vide the ingredients for 2 hours at 55 °C or 130 °F or infuse at room temperature for 24 hours, shaking the ingredients a few times. Place the bag in a freezer so the oil solidifies before filtering the gin.