The Mediterranean: a Gin and Olive Oil Cocktail reminiscent of the Big Blue
Based on Gin, this cocktail is as refreshing as it is fragrant. Salted pistachios, in the form of a cordial (mixture of water, sugar and lemon), are also in the recipe as well as olive oil, still rarely used in cocktails, to brings a nice touch of sweetness. Greek EVOO Kalios 03, very delicate and tasty, is ideal.
So that the oil binds perfectly to the rest of the ingredients, nothing more simple than to use an egg white. When the cocktail is shakered, the olive oil naturally blends with the emulsion of this egg white, creating a deliciously fragrant foam.
2 oz Gin infused with oregano *
1.35 oz Salted pistachios Cordial **
0.5 oz Lemon juice
1 bar spoon of Olive oil Kalios
* Gin infused with oregano
In a container, pour 1 teaspoon of dried oregano for 3.5 oz of Gin. Let it infuse for two hours, stirring occasionally. Once the infusion is complete, pour into a bottle by filtering through a coffee filter. You will notice that the Gin will have taken a slightly golden color.
** Light cordial with salted pistachios (ratio 1: 2)
We use 1 cup of water, 1/2 cup of powdered sugar, 1.5 oz of salted pistachio nuts, 0.7 oz of lemon juice.
Generally cordials and home-made syrups are made with a 1: 1 ratio (ie, with as much sugar as water). Here we double the water: this will allow us to put a large quantity of cordial in the cocktail, without obtaining too sweet a result.
Roast the pistachios over high heat for a few minutes. Remove the pan from the heat and crush the pistachios with a pestle. They will enhance their aromas. Place the pan on low heat and add water and lemon juice. Let infuse for 10 minutes.
Remove the pan from the heat, and add the powdered sugar. Stir until th sugar is completely dissolved. Let infuse for 6 hours.
At the end of the infusion, filter with a fine colander and pour into a bottle.
You can keep the cordial pistachio for a few days in the refrigerator.
The cocktail itself
Pour all the ingredients into a shaker. Shake for 30 seconds to a minute without ice cubes, to emulsify the egg white (pay attention to the pressure in the shaker! Do not hesitate to open it after a few seconds to reduce the pressure).
Then add ice cubes and shake again for about ten seconds.
Pour into a cup, filtering with a fine colander.
Add a few crumbs of pistachios and a bay leaf on top of the foam.
Recipe by Quaff Magazine, translated from the French by SOE. Photos by Nicolas Specht.Yum