The Olive Branch
From Imbibe Magazine·Created by Sabrina Lanier and Michelle DeSantis·View original →
stirredcoupe
advanced prep
Ingredients
- 2.75 ozolive oil–washed vodka(see notes)
- 0.5 ozCocchi Americano bianco
- 0.25 ozpink Himalayan saline solution(see notes)
Garnish: Castelvetrano olive stuffed with aged Parmesan
Preparation
- 1.
Stir all of the ingredients with ice until very cold.
- 2.
Double strain into a chilled glass.
- 3.
Garnish.
Notes
Olive Oil–Washed Vodka: In a quart-size jar, combine 750 ml of vodka and 6 oz. of high-quality extra-virgin olive oil, leaving a little room at the top. Store in a dark, cool area for 2-3 days, agitating the mixture daily. Use a spoon or small ladle to gently remove much of the oil on the surface (it can be reused for cooking), then place the jar in the freezer for several hours, until the remaining oil has solidified. Strain through cheesecloth or a damp coffee filter, and bottle for use within 2 weeks. Pink Himalayan Saline Solution: Combine an 8:1 ratio of hot water to pink Himalayan salt, and shake until the salt is fully dissolved. Cool before use.