2 Amazing Olive Oil Cocktail Recipes 

Well, you can always use Licor de Merda (literally translates to Shit Liquor)

@@tikazombie37 Thank you so much for this, never thought someone would call their alcohol that way (especially if it tastes like banana, cinnamon and vanilla). Now i want to buy this stuff!

challenge accepted

@@CocktailChemistry uh-oh, looks like i've opened a Pandora's box

@@tikazombie37 So, Malört?

Definitely my first thought as well 😂

mayo is done with the yolk

Good question...I'm guessing it's because the effect is intended to be aroma-based, rather than taste-based? Leafy-side up brings the released molecules front and center for the nose as you sip?

@@MiltReynolds That makes sense

Had the same thought

What he used was essentially a separatory funnel, but just designed like a coffee maker and called something different. It was too flat, which is why he lost so much gin in the process.

Oh dang it! I live in the metro and was literally about Google them to see where in the cities I could find them :(

@@champo976 Me too!

Viscosity bar in australia has the best cocktails

@@champo976 whenever Prohibition reopens , I'd recommend that as a good alternative. It's in Foshay tower and also has a great vibe. As part of the W hotel it will reopen eventually.

Go to Meteor Bar in Near North Minneapolis, amazing drinks from a few Marvel vets with more of an approachable, edgy vibe

That’s how I made a olive oil washed vodka. So easy!

Yup it will start to solidify at 37*F so well within fridge and definitely freezer ranges

Hahahahahahahahaha it flies

The main problem is that (even at professional levels) freezing unsaturated fats is always annoying, wasteful and messy. The oil starts to melt as soon as you take it out of the freezer and normally you always get a serious quantity of either waste or spillover during the separation. The go-to method in professional kitchen is a separation funnel (as many other suggested). The only case where freezing oil is still widely used is for separating herbal oil from the residual water from the infusion. That's cause it involves miniscule amount of water sitting at the bottom of a huge chunk of frozen oil (water is the bitter part of the product, therefore the waste and the small quantities makes it easy and quick to remove, without making a mess)

@@andy_liga good to know! Regarding the funnel, well, I'll unlikely manage to get one from the lab lol

@@mattia_carciolayou can buy a dosing funnel (normally used for pancakes or praline making). They are called doser funnel, dosing funnel or dispenser funnel. They are all the same and cost normally 10€ish (if you are North Italian, as your name suggest, I can suggest to swing by "dal toscano" in Mantova for this oddly specific things)

@@andy_liga I was too used to lab equipment to even think about kitchen specific tools lol. Thanks!

Sounds cool, indeed

Are you sure it was gin? I tried to look it up, and all I could find was a cocktail called Wind from the bartender there that won a competition in 2018 that had tequila, olive oil, lemon and honey. The gin variation sounds good, too, though :)

@@JasminMiettunen I might be wrong! It was years ago. Tequila sounds well too 😬 thank you for looking it up

@@ti1286 no problem, looked it for purely selfish reasons since you called it delicious! I have no doubt gin would work too, someone else commented that they did a bees knees with olive oil and it was tasty, so it’s basically gin, lemon and honey. The Wind just replaces gin with tequila and adds a splash of fino sherry.

Please elaborate on this! I love Licor 43. Never done this before. What juices?

@@Keatron3 Apple and orange

And such a shame that olive oil can't get into a relationship

Yeah must be tough being an extra virgin

You've seen his Nile Blue videos right? I wouldn't let him near alcohol.

@@EvocativeKitsune yes and that's why I think it would be a great collab 🤣🤣

How did you make the bees knees variation? Olive oil washed gin or did you somehow emulsify olive oil in it? It sounds interesting!

@@JasminMiettunen I shook the cocktail with the olive oil and egg white. The egg white emulsified the olive oil. It was really delicious

And this video helped me with the spec so thank you!

My question, as well...we'll have to try it!

Do you think it's a shame olive oil can't get into a relationship?

@@fansdecide being extra virgin must be real rough

@@jaydenslaptop yeah totally...

Mixology is not a cheap hobby. High quality alcohol and ingredients are not cheap, and are typically all luxury items. That said, a 45 USD bottle of artisinal olive oil can probably be substituted for a more inexpensive alternative if you have no personal attachment to the business. It's squeezed olives, not rocket fuel. Also one thing to note is that you can change the proportions of the fat wash to make fewer servings, thus saving you more of expensive Gin. But yeah, if you're saving up, complex cocktails are not a good hobby. Simpler cocktails can be quite manageable though.