Olive oil, but make it boozy. Bet you didn’t know the silky, slinky, smooth texture of extra virgin olive oil is the perfect compliment to herbaceous gin. Pair it up with rosemary and grapefruit to take your cocktail making to the next level.
1.5 oz Mulholland Gin
.5 oz fresh Grapefruit
.5 oz rosemary simple syrup
2 dashes Angostura bitters
.5 oz Chefs Life Extra Virgin Olive Oil
1 egg white
To make the simple syrup:
In a small saucepan on low heat, combine 1 cup sugar, 1 cup water, and 1 sprig rosemary. Stir until the sugar is melted and rosemary becomes fragrant, about 5 minutes. Set aside and let cool. Once cool, remove rosemary.
To build the cocktail:
In a shaker filled with ice, combine the gin, grapefruit, rosemary simple syrup, bitters and egg white.
Shake vigorously for 15-30 seconds for the ultimate frothy beverage. Pour over large ice cubes in a short glass, garnish with another sprig of rosemary and a grapefruit peel.
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