2 Amazing Olive Oil Cocktail Recipes

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Olive oil is liquid gold, but it can be hard to incorporate into cocktails. Here I show two delicious techniques including fat washing and egg white emulsification.
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[@staticallX]

Next sponsor: Hey, Cocktail Chemistry, we sell manure Cocktail Chemistry: Ugh, this is gonna be tough... «Manure cocktails are ... unusual»

[@tikazombie37]

Well, you can always use Licor de Merda (literally translates to Shit Liquor)

[@staticallX]

@@tikazombie37 Thank you so much for this, never thought someone would call their alcohol that way (especially if it tastes like banana, cinnamon and vanilla). Now i want to buy this stuff!

[@CocktailChemistry]

challenge accepted

[@staticallX]

@@CocktailChemistry uh-oh, looks like i've opened a Pandora's box

[@Pietyali]

@@tikazombie37 So, Malört?

[@GlassofJ]

First one is basically “mayonnaise: the cocktail,” and I’m here for it.

[@CBurn]

Definitely my first thought as well 😂

[@LSGIEddi]

mayo is done with the yolk

[@bobslim236]

coulda used a seperating funnel for the infused gin, woulda leaned into the "chemistry" part :D

[@hansmaier608]

Had the same thought

[@lincalmighty]

What he used was essentially a separatory funnel, but just designed like a coffee maker and called something different. It was too flat, which is why he lost so much gin in the process.

[@SilvaDreams]

Umm, for future reference olive oil will begin to harden at 37*F (2,7*C) so yes sticking it in a cold enough fridge will work to solidify it or even the freezer since these are high proof alcohols.

[@drewaitchison7482]

Love using olive oil in certain cocktails, did a lemon verbena gin fizz with a verbena cordial, had great texture, great video! Thanks !!!

[@gregorykendall1387]

Olive oil does freeze, that's how I make my olive oil-infused gin. It's very easy to remove when frozen, also the gin is a lot less cloudy than when using the fat separator from the video. Great video nonetheless

[@lucagreco1835]

Gin mayo, the best!

[@nickr1818]

had to pause at the egg, so you're combining egg and oil. are you basically making a mayonaise cocktail then?

[@Hunterphotographic]

Olive oil will solidify in the freezer, for future reference. In fact, I think it even goes pasty in the fridge.

[@TheWeePearl]

That’s how I made a olive oil washed vodka. So easy!

[@SilvaDreams]

Yup it will start to solidify at 37*F so well within fridge and definitely freezer ranges

[@dreweastep]

RIP Marvel bar, honestly the biggest loss of the pandemic for me in terms of closed shops. They had amazing drinks and such a great vibe.

[@champo976]

Oh dang it! I live in the metro and was literally about Google them to see where in the cities I could find them :(

[@lizcademy4809]

@@champo976 Me too!

[@GrowingDownUnder]

Viscosity bar in australia has the best cocktails

[@Justin-xf6fe]

@@champo976 whenever Prohibition reopens , I'd recommend that as a good alternative. It's in Foshay tower and also has a great vibe. As part of the W hotel it will reopen eventually.

[@alexlavalley]

Go to Meteor Bar in Near North Minneapolis, amazing drinks from a few Marvel vets with more of an approachable, edgy vibe

[@VinSehijpal]

The first one is great, so simple but delicious. I used Glayvers as my liqueur of choice

[@tubbista]

Tried this with aquafaba instead of egg and it also works (use 20 ml). I used Galliano Vanilla as my liquor of choice, very tasty.

[@andrewk9267]

This is such an extremely trippy episode. I can't wait to try some of these!

[@EvocativeKitsune]

Something new to try! Another great video.

[@tomypreach]

Great stuff - once again !!! Awesome !!

[@Varraz]

I actually use this technique for a cocktail that is only legal in some parts of the world, I call it the "Kingston Sour" 40ml Appleton Estate Signature Rum 20ml Smith & Cross Overproof Rum 30ml Lime Juice 20ml Cane Syrup 1 Eggwhite 2 Dashes Angostura Bitters 15ml Hemp infused Olive Oil Dry shake for 20 seconds, shake over ice for 15 seconds and enjoy ;)

[@1988bres]

Great video, olive oil is seriously overlooked in cocktails imo. My favourite olive oil infusion is Grappa! It just instantly reminds you of an Italian aperirivo. Just add a good citrusy Tonic and Garnish with a lemon zest. Cheers!

[@JukeHoliday]

Ahh...the days I hit up the Marvel Bar and had these...amazing!

[@ti1286]

Dr. Stravinsky in Barcelona used to offer a coup of gin, olive oil, lemon and HONEY. Delicious ;) Also, Gin Mare would probably work well in these recipes as its notes include green olive, orange and lemon peel, thyme, rosemary and basil.

[@JasminMiettunen]

Are you sure it was gin? I tried to look it up, and all I could find was a cocktail called Wind from the bartender there that won a competition in 2018 that had tequila, olive oil, lemon and honey. The gin variation sounds good, too, though :)

[@ti1286]

@@JasminMiettunen I might be wrong! It was years ago. Tequila sounds well too 😬 thank you for looking it up

[@JasminMiettunen]

@@ti1286 no problem, looked it for purely selfish reasons since you called it delicious! I have no doubt gin would work too, someone else commented that they did a bees knees with olive oil and it was tasty, so it’s basically gin, lemon and honey. The Wind just replaces gin with tequila and adds a splash of fino sherry.

[@Justin-xf6fe]

RIP Marvel Bar. One of my favorites.. A great and innovative cocktail lounge ended too soon by the pandemic.

[@sfipeer]

"Bloily Mary": Gin Mare, Datterini Tomatoes, Extra Virgin Olive Oil (intense fruitiness) It would be enough to blend the Datterini tomatoes to put the right quantity of extra virgin olive oil and add the Gin. After shaking well, pour it into the glass and serve decorated by dropping single drops of oil on the surface of the tomato juice. Two other variations are those with Kiwi or banana instead of cherry tomatoes. (ofc I'm Italian)

[@mattia_carciola]

Sounds cool, indeed

[@imleksutra933]

Beautiful

[@geneogden8470]

Awesome. I really want to try these. Any suggestions for a non-egg emulsifier for that first one? Lecithin perhaps? No idea!

[@TheWeePearl]

I love olive oil cocktails. I did a similar cocktail many years ago but as a bees knees variation and did an olive oil washed vodka for a watermelon feta milk punch. Tasty stuff! Thanks for sharing

[@JasminMiettunen]

How did you make the bees knees variation? Olive oil washed gin or did you somehow emulsify olive oil in it? It sounds interesting!

[@TheWeePearl]

@@JasminMiettunen I shook the cocktail with the olive oil and egg white. The egg white emulsified the olive oil. It was really delicious

[@Deathmetaldano]

I did a cocktail with olive oil infused gin that came out really well! I made it for a friends wedding based on flavors they enjoyed growing up. .75oz lemon, .5oz curried ginger syrup, .5oz yellow chartreuse, 2oz olive oil washed gin. Shake and garnish with thyme. Came out great!

[@Deathmetaldano]

And this video helped me with the spec so thank you!

[@xacket1]

Hey Nick! Long time follower from Chile. Great video! I’m gonna have to try the Martini it looks right up my alley. Unrelated question: I’m travelling to San Francisco at the end of december and wanted to know if you have any bar recomendations and/or any specific drink I should have while In town. Last time I was there I went to the Buena Vista to get some Irish Coffee, based on your history of the drink and really loved it. Cheers man!

[@vakar9779]

Olive oil definitely freezes in the freezer it solidifies even in a fridge

[@shamino9]

If you are interested in some fresh, local, olive oil, there is an olive ranch in Petaluma, CA, called McEvoy. They also do olive oil tastings. It's interesting.

[@ichauss]

Marvel bar was amazing, an immense loss from the pandemic. Only place in the Twin Cities I knew of that had Amer Picon behind the bar. Great great cocktails.

[@Sam-de6qx]

Hey Nick can you please take a look at the Eldermancy Cocktail Sam Reigal made on critical role. And see if there is anyway to save it.

[@dhawthorne1634]

Egg yolk is a better emulsifier. The yolk is what is used to bring together the oil and acid in both hollandaise and mayonnaise as well as to bring together the cream and spirits in traditional egg nog. I'm not sure if shaking would be enough for something as fat heavy as pure oil, but you could make a cocktail with the consistency of a french sauce or even mayo. I'm picturing a thick, two part cocktail with tiny balls of spherified spirit suspended in it like tapioca pudding or a spreadable cocktail served on rice crackers.

[@mattia_carciola]

Actually, freezing point of olive oil is higher than most freezers, at about -11°C, so it's worth a try freezing it

[@andy_liga]

The main problem is that (even at professional levels) freezing unsaturated fats is always annoying, wasteful and messy. The oil starts to melt as soon as you take it out of the freezer and normally you always get a serious quantity of either waste or spillover during the separation. The go-to method in professional kitchen is a separation funnel (as many other suggested). The only case where freezing oil is still widely used is for separating herbal oil from the residual water from the infusion. That's cause it involves miniscule amount of water sitting at the bottom of a huge chunk of frozen oil (water is the bitter part of the product, therefore the waste and the small quantities makes it easy and quick to remove, without making a mess)

[@mattia_carciola]

@@andy_liga good to know! Regarding the funnel, well, I'll unlikely manage to get one from the lab lol

[@andy_liga]

@@mattia_carciolayou can buy a dosing funnel (normally used for pancakes or praline making). They are called doser funnel, dosing funnel or dispenser funnel. They are all the same and cost normally 10€ish (if you are North Italian, as your name suggest, I can suggest to swing by "dal toscano" in Mantova for this oddly specific things)

[@mattia_carciola]

@@andy_liga I was too used to lab equipment to even think about kitchen specific tools lol. Thanks!

[@aacarr5]

where do you get your bottles from that separate in two (like the bottom half separates)?

[@bignutt112]

Any thoughts on trying xanthan gum as an emulsifier?

[@BrickFilmsCinema]

Olive oil ice cream is super good.

[@afrochickenboy]

I saw a video of woman who does food creations for the new York times put olive oil on vanilla ice cream, and this video is giving me ptsd flash backs

[@alexlavalley]

RIP Marvel Bar, may you live on at Meteor Bar in Near North Minneapolis

[@michaeljeanrichard4]

My Lebanese olive oil lovin ass adores this episode

[@thericepotato5847]

I dunno how I'd ship it but I'd love to send you some chetoui they sell at a local place here

[@WindWuthering89]

Man, you really need to try italian olive oil. The best one in the world.

[@johnnyCheeseburger]

Can someone explain to me why the first drink makes a foam, but fat can't be present when making a meringue?

[@Ellipsisisis]

I tried fat washing gin with olive oil for a martini before, but it turned out very bitter and chalky. Any idea why? I did mix them with a blender, so maybe that’s it?

[@EpicvidsKetti08]

Damn now I can make sure I have enough Olive Oil in Veins while having a cocktail thanks man

[@warrenhenning8064]

Vinaigrette cocktails. Every day, we wake up and choose violence

[@blookarakal4417]

Licor 43 is delicious, it makes fruit juice taste like cake in a glass.

[@Keatron3]

Please elaborate on this! I love Licor 43. Never done this before. What juices?

[@blookarakal4417]

@@Keatron3 Apple and orange

[@galenbliss9992]

Well, yeah. I mean, it's first pressing. Or do you want to wait til everyone else has had their fun with the olives? Fourth pressing. Yeah, like that's gonna be a party in your mouth, I don't think!

[@sabellawestcott7789]

Hahahahahahahahaha it flies

[@CeschiArt]

It's common in olive gardens, the places not the restaurants, here in Italy to have degustation of olive oil to make you taste the difference in quality, aging a treatment of different olive oils Pretty neat

[@matteobacciaglia4175]

If you put olive oil in a freezer it will eventually solidifies. It is liquid only at room temperature or above

[@drawingablankesq]

Hot diggity. I have a bottle of licor 43 just hanging out in my cabinet. That first recipe, will aquafaba work instead of the egg white?

[@MiltReynolds]

My question, as well...we'll have to try it!

[@Hayatefan]

Just by watching you making this cocktail, i know, i certainly dont want to try that one. Its still entertaining tho and i really like your voice.

[@fansdecide]

I'm gonna trust this dude

[@fansdecide]

And such a shame that olive oil can't get into a relationship

[@jaydenslaptop]

Yeah must be tough being an extra virgin

[@colinrogers9927]

2 questions on the gin martini… why slap the thyme and then put the stem side in instead of the leafy side? Also, would you recommend this with vodka too?

[@MiltReynolds]

Good question...I'm guessing it's because the effect is intended to be aroma-based, rather than taste-based? Leafy-side up brings the released molecules front and center for the nose as you sip?

[@colinrogers9927]

@@MiltReynolds That makes sense

[@jaydenslaptop]

Wooah nice

[@fansdecide]

Do you think it's a shame olive oil can't get into a relationship?

[@jaydenslaptop]

@@fansdecide being extra virgin must be real rough

[@fansdecide]

@@jaydenslaptop yeah totally...

[@Irishringo]

Olive oil definitely will freeze

[@saifmanman]

I wonder if like.. a chocolate/olive oil-based cocktail would be good

[@NeoKillerxX]

no microfilter ?

[@tutanweon2516]

What are the full list of benefits or dangers ablout drinkin this! It looks very nasty tho I mean tasty 😋

[@zacheicher9608]

At our college house we had a house shot made by our roommate Barry. It was called the Virgin Barry. Half vodka half olive oil! It was horrendous.

[@giacomo8875]

Italy has join the chat

[@ponchocrz]

Í love u

[@kirbymarchbarcena]

Makes me wonder how the foam from the first cocktail didn't stick to his mustache whenever he takes a sip.

[@riccardosartori3822]

I don't know how I never thought about it before but you should collab with NileRed on a cocktail

[@EvocativeKitsune]

You've seen his Nile Blue videos right? I wouldn't let him near alcohol.

[@riccardosartori3822]

@@EvocativeKitsune yes and that's why I think it would be a great collab 🤣🤣

[@estergrant6713]

idk ive found olive oil will solidify in the freezer

[@breadandbrews]

Next we're going to have umami cocktails. "To the drink, we're going to add two dashes of Colatura di alici..."

[@iHawke]

Oils, eh? I want the Future Homer!

[@hypnos600bc]

YACK !

[@kdt85]

Peanut butter? Is that the girl scout video, or are there more? Thanks

[@ashlyannn]

I’m from Texas and I love the fresh bottled olive oils from queen creek olive mill

[@LCFC81]

I like to use Lorenzo's oil so Nick Nolte can't have any.

[@browe]

Shout out to Marvel and Minneapolis!

[@kevinor8811]

Bummer lol

[@person1367]

Mustard is also an emulsifier... just saying.

[@FakeJeep]

-Looks at date- Strange. This isn't April.

[@grgvv]

Extra Virgin Olive oil will freeze at about 10°C!

[@MrAqr2598]

Second

[@samhajudge3422]

Olive oil can freeze.

[@Ivy-vv6zj]

Lol I was worried you were going to show the neopolitan sewer; a shot of vodka with olive oil on top, looks as bad as it tastes.

[@Didntwanttomakeauser]

A gin martini. Aka a martini.

[@shakeerfranklin1115]

After all these years still no Ever clear 😂😂😂

[@MHaCLeaf]

Or as Gordon Ramsay would say; olov ol

[@freshbud6113]

"glass Tupperware" what? Lol.

[@MrMoney331]

3:46 That kind looks like something disgusting happening.

[@jayb____]

Why not just add gin to your mayo jar?

[@CorySchoolland]

I love your videos, but I find myself not being able to watch them anymore because I just can't take that much Take 5. I know it's a key part of your brand, but have you thought about expanding your channel's musical repertoire?

[@BasterThanLight]

Actually, good quality olive oil will freeze on top so maybe that gravy thing is a little bit over the top.

[@tasham3ow]

Instead of olive oil, use coconuts oil? 😱

[@randomusername266]

He should do something like this for April Fools but then make it fucking disgusting and pretend that he loves it

[@TheProjectX3]

One must be really bored to try this. (Hope this goes to the mean comments video )

[@adambromley6972]

Olive oil tastes like olives… not nuts….

[@bobrobmarc.-.966]

That's just gin with mayo😂

[@penguiin12]

gross. next time instead of egg whites for their lecithin, just use some liquid soy lecithin

[@GrowingDownUnder]

The olive oil I buy is like $18 AUD per bottle, that's expensive idk about these cocktails seems like an expensive hobby

[@shifrel12]

Mixology is not a cheap hobby. High quality alcohol and ingredients are not cheap, and are typically all luxury items. That said, a 45 USD bottle of artisinal olive oil can probably be substituted for a more inexpensive alternative if you have no personal attachment to the business. It's squeezed olives, not rocket fuel. Also one thing to note is that you can change the proportions of the fat wash to make fewer servings, thus saving you more of expensive Gin. But yeah, if you're saving up, complex cocktails are not a good hobby. Simpler cocktails can be quite manageable though.

[@MrDaron777]

I would call this coctail salmonellosis.

[@jim1550]

How to give yourself diarrhea 101. Edit: Why you are using quality gin and non NAOOA olive oil is pretty strange. Oh, they are the sponsor. NVM

[@JPumacat]

Gross