It’s been talked about for some time online and the blog ‘La Cucina Italiana’ has finally shared an amazing new recipe to try with friends: the main ingredient? Extra virgin olive oil.
‘From Spritz to Bloody Mary, here’s how European olive oil conquers the art of mixology ‘- this is the title of an article shared on a popular Italian website. Cocktail science has a new ingredient.
The article continues ‘a bit of olive oil is the perfect touch to every dish: from vegetable soups to beef and tuna steak. Why not use it for a cocktail? Yes, you heard well, olive oil - of a good quality of course - has now conquered mixology and is the new go-to ingredient to make cocktails more interesting and fun. A bit extreme? Perhaps, but that is the beauty of the endless opportunities offered by this product.’
Those words were spoken by Mattia Pastori, the best bartender in Italy in the area of Diageo Reserve World Cup and founder of ‘Not Just Cocktails’.
Why oil? According to the expert, ‘it changes the texture of the drink, making it creamier and smoother to the palate. The fat contained in it also helps to keep the texture last longer.’
Be careful though, olive oil should be used following a ground-rule, Pastori tells Cucina Italiana: ‘the ingredient must be well-mixed with all the others to ensure the best result and taste’.
The two methods suggested by Pastori are ‘fat washing’, which consists of 'a first infusion phase, followed by freezing all the liquid and then separating it: this ensures that the aromas of the oil blend well with the other ingredients and the other is 'liquid emulsion' which is obtained by creating air bubbles with an air pump that obtain a perfectly blended cocktail’.
Super Dry Spritz is a delicious, easy to make cocktail that combines Japanese beer and olive oil. Pastori has created this recipe for a famous brand of Japanese beer launched during the last Ein Prosit in Udine. The recipe also uses bergamot liquor made from a citrus fruit typical of Reggio Calabria, a city at the tip of the Italian boot.
The ingredients are 10cl of Asahi Dry beer, 5cl of olive oil emulsion and rosolio of bergamot to mix ‘directly in a wine glass with plenty of ice.
Source: https://www.lacucinaitaliana.it/news/cucina/cocktail-olio-oliva/
16 February 2022
