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Olive Oil Sour

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...
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Zach Schwartz’s Avatar Zach Schwartz
17th November 2025 at 17:52
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.
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Simon Difford’s Avatar Simon Difford
17th November 2025 at 18:01
Worked with Vegg White for me. That’s what I used for the cocktail in the photo.
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Simon Sedgley’s Avatar Simon Sedgley
17th November 2025 at 14:33
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.
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Michael Click’s Avatar Michael Click
17th November 2025 at 04:29
Italian brandy? Would that be grappa or something closer to French or Spanish brandy?
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Simon Sedgley’s Avatar Simon Sedgley
17th December 2025 at 09:31
Definitely not grappa. Closer to Spanish, Greek or French brandy.
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