2 oz Gin
1 oz Lemon juice
2 t Invert syrup (2:1)
2 t Licor 43
12 oz Olive oil (California Olive Ranch sustainable extra virgin)
1   Egg white
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).
From other users
  • Luscious. Not nearly as weird as you suspect. — ☆☆☆☆
  • 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. — ☆☆☆☆
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1 Comment

Velvety smooth, a big hit

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.