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Olive Oil Sour

Difford’s Guide
Discerning Drinkers (10)
Olive Oil Sour image
Measurements in:
Serves:
1
Ingredients
1 fl oz Bourbon whiskey
2⁄3 fl oz Italian Brandy
1⁄3 fl oz Lustau Oloroso Don Nuño Sherry (chilled)
1⁄2 fl oz Honey syrup (3 parts honey to 1 water by weight)
1⁄2 fl oz Lemon juice (freshly squeezed)
1⁄6 fl oz Extra virgin olive oil
1⁄2 fl oz Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

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How to make

Glass

Photographed in an Urban Bar Plain Retro Coupette 15cl

Prepare

  1. Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
  2. Prepare garnish of grated nutmeg.

Method

  1. SHAKE all ingredients with ice and strain back into shaker.
  2. DRY SHAKE (without ice) to emulsify.
  3. FINE STRAIN into chilled glass.

Garnish

  1. Dust with freshly grated nutmeg.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Olive Oil Sour contains 221 calories

Alcohol content:

  • 1.3 standard drinks
  • 15.44% alc./vol. (30.89° proof)
  • 18.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

Adapted from a recipe created in 2023 by Lorenzo Antinori at his Bar Leone in Hong Kong. It has become the bar's signature cocktail where it is mixed in a spindle blender rather than shaken.

More cocktails by Lorenzo Antinori

Review

I misread the recipe and used cognac in place of bourbon when I first made this cocktail. Realising my mistake, I finished making the cocktail and then immediately remade it correctly. Trying them side by side, I much preferred the cognac version. However, both are great cocktails with the olive oil adding mouthfeel and flavour.

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$2.95 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


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Gallery

Comments & Discussion

Zach Schwartz
What a fantastic sour! I subbed French brandy for the Italian brandy. It truly has a unique, creamy mouthfeel and I look forward to tinkering with the recipe. Note that egg white/aqua faba probably can’t be replaced with cocktail foamer in this one, since you need a good emulsifier to incorporate the oil.
score: 1
Simon Difford Verified User Premium Member
Worked with Vegg White for me. That’s what I used for the cocktail in the photo.
score: 1
Simon Sedgley Premium Member
Such a wonderful cocktail, the recipe of which irresistibly invites experimentation. So we made a couple of variants to include il Moscato di Nonino Grappa. In one, we simply substituted Grappa for the Italian Brandy and reduced the volume from 20ml to 15ml. In the other, we did the same but also substituted Cognac (Martel VS) for the Bourbon (much as in our good host's happy mis-step). Hard to say which one we enjoyed the most. Perhaps the latter.
score: 2
Michael Click
Italian brandy? Would that be grappa or something closer to French or Spanish brandy?
score: 0
Simon Sedgley Premium Member
Definitely not grappa. Closer to Spanish, Greek or French brandy.
score: 1

View 3 comments and discussion

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Difford’s Shop logo
$2.95 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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