Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, October 07, 2011

Drink of the Week: Oliveto Cocktail

In each issue of Imbibe, we highlight some of the latest and most notable bar openings across the country, and in the September/October issue, we featured the launch of Marvel Bar—the Minneapolis cocktail den helmed by Pip Hanson. For today’s Drink of the Week Hanson shares what’s become Marvel’s most popular cocktail—the Oliveto. An “emulsified sour”—since Hanson emulsifies olive oil right into the cocktail with the help of an egg white—this delicious cocktail takes on “a totally unique, silky meringue texture,” says Hanson. Thirsty for more of Hanson’s drinks? Pick up a copy of The American Cocktail for Hanson’s Cynar- and rye-rich Bitter Branch cocktail.



Oliveto
2 oz. dry gin
1 oz. fresh lemon juice
1/4 oz. simple syrup (2:1 sugar:water)
1/4 oz. Licor 43 (available at most well-stocked liquor stores)
1/2 oz. full-bodied extra virgin olive oil (Hanson uses Almazara Perales from Spain)
1 fresh egg white
Ice cubes
Tools: shaker, strainer
Glass: rocks

Combine all ingredients, except ice, and shake hard to emulsify the egg white and olive oil. Add ice cubes, shake hard for 20 seconds and strain into a chilled glass.

Pip Hanson, Marvel Bar, Minneapolis