Name: Olive Oil Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Bourbon whiskey; 20 ml Italian Brandy; 10 ml Oloroso sherry; 15 ml Honey and water syrup; 15 ml Lemon juice; 5 ml Olive oil; 15 ml Egg white (pasteurised)

Olive Oil Sour
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Glass:

Photographed in an Urban Bar Plain Retro Coupette 15cl

Ingredients:
1 oz	Bourbon whiskey
²⁄₃ oz	Italian Brandy
¹⁄₃ oz	Lustau Oloroso Don Nuño Sherry chilled
¹⁄₂ oz	Honey syrup (3 parts honey to 1 water by weight)
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Extra virgin olive oil
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

Prepare:

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

How to make:

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

Garnish:

Dust with freshly grated nutmeg.

Allergens:

Recipe contains the following allergens:

Oloroso sherry - Sulphur Dioxide/Sulphites
Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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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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

Nutrition:

One serving of Olive Oil Sour contains 221 calories

Alcohol content:

1.2 standard drinks
15.71% alc./vol. (31.42° proof)
17.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 3 comments for Olive Oil Sour.
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Zach Schwartz

17th November 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.

Simon Difford

17th November at 18:01

Worked with Vegg White for me. That’s what I used for the cocktail in the photo.

Simon Sedgley

17th November 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.

Michael Click

17th November at 04:29

Italian brandy? Would that be grappa or something closer to French or Spanish brandy?

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