2 oz Gin
2 t Invert syrup (2:1)
2 t Licor 43
1⁄2 oz Olive oil (California Olive Ranch sustainable extra virgin)

Preshake, shake again with ice, strain.


Simple syrup can be substituted for the invert syrup. Invert syrup is made with fructose and glucose rather than sucrose.


Featured in Kevin Liu's book Craft Cocktails at Home (2013).

Cocktail summary
Created by
Pip Hanson, Marvel Bar, Minneapolis, MN.
Is an
authentic recipe
Not yet rated
4.5 stars
(8 ratings)
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From other users
  • Sugges ¼ ounce rich simple syrup (2:1)and ¼ ounce Licor 43. I appreciate this cocktail more than I enjoy it. Good but not great to drink in ny opinion. — ★★★★
  • Luscious. Not nearly as weird as you suspect. — ★★★★
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Velvety smooth, a big hit among guests. 1/2 an egg white is enough (and this makes it easier if you're mixing two at once).

The result is quite a few ounces so use a larger coupe/cocktail glass or pour a splash for yourself. You definitely don't want to risk any overflow as the olive oil makes everything slippery and sticks around.