Over at Serious Drinks, cocktail science guy Kevin Liu tries to mix olive and other cooking oils into his cocktails and finds that the concept works best when oil is treated as a substitute for egg yolk. Liu reports on his (somewhat) successful experiments with various flips and classic recipes. The downside: Using oil instead of yolk requires hard, long shaking and the final product is fragile (crumbly foam and the possibility of separation within minutes). The upside: The inclusion of oil “softens the bite of alcohol slightly,” offers depth and complexity and lends a creaminess that is little less viscous than when egg yolks are used. [Serious Drinks] [Image: Flickr/Trix0r]