Oliveto Cocktail

Lemon meringue pie wouldn’t taste any better than this olive oil cocktail from Bowen Close, which has a gorgeous, silky mouthfeel due to the Instafoam. Here is our version.

  • 2 oz. gin
  • ½ oz. orange liqueur (preferably something like Citronge or Cointreau – if using triple sec or something equally as sweet, reduce simple syrup to ¼ oz.)
  • 1 oz. lemon juice
  • ½ tsp. vanilla extract or paste
  • ½ oz. simple syrup
  • 2 drops InstaFoam
  • ½ oz. olive oil
  • Ice
  1. Combine gin, orange liqueur, lemon juice, vanilla, and simple syrup in a measuring cup or glass. Set aside.
  2. Fill a cocktail shaker halfway with ice, add Instafoam and olive oil. Shake heartily until fully emulsified, which only takes a few shakes. Add the rest of the ingredients and shake until combined, about 10 seconds or so.
  3. Strain into a champagne flute or rocks glass and serve.
Adapted from Marvel Bar in Minneapolis, MN.

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