Greetings to you all. Time for another #MasterofCocktails? I think so. Last one for a few weeks this, due to impending progeny.
Today we’re making a drink that sounds thoroughly weird, but I assure you is delicious. It’s a gin sour that uses olive oil as an emulsifier.
Now – you can make this drink by shaking, but there is a better way if you’re making at home instead of in a bar. So – we’re going to repair to the kitchen.
You’ll be needing these…
List of Ingredients
- 3 Basil Leaves
- 15g of Olive Oil
- A Whole Fresh Egg White
- 25g of Lemon Juice
- 50g of St. George Terroir Gin
- 24g of Sugar Syrup
- Nocellara Olives
To business. You’ll need a blender. Stick/normal/smoothie maker. Whatever. I’ve got one of these:
Seeing as we’re building into the mixing container we might as well weigh the ingredients.
So let’s start out with 50g of St. George Terroir Gin.
Now – we’re going to stick 3 basil leaves in there, stir briefly and then pull them out again.
Sounds like it shouldn’t do a lot. It does though. Adds a huge sweetness to the drink.
Next up – 25g Lemon Juice.
Add 24g Sugar Syrup (sounds a lot, is a lot, but we’re balancing the oil here too).
15g Olive Oil next. You want very good quality. Fruity rather than extremely peppery if possible.
And a whole fresh egg-white too.
Looks appetising yeah? Like something you really want to get on the outside of yeah?
Well – here comes the magic. Grab yourself some ice. 4 cubes if straight from the freezer.
Now blend for about 20-30 seconds until you hear the ice disappear into the drink.
This is what you get out the other end. Completely emulsified and fluffy and lovely.
Pour into a glass…
And for garnish – remember we had some Nocellara Olives and salt in the initial recipe? Well. I Dehydrated the olives, whizzed them up with the salt, and this is what happened. It’s super-yummy, and very fruity.
Just sprinkle a bit on the top…
And serve. Think we’ll call this the ‘First-Press Terroir Sour’.
(At first, I hadn’t decided whether to make this one a Sour or a Fizz, and I did try to make it a Fizz. It was bullshit and I wish I hadn’t.)
@DJOsito joined in with us this week and made a First-Press Terroir Sour too!