In dimly lit Tarde.O, a bar nestled inside a 19th-century palace-turned-hotel, the Almazara cocktail appears in a paper-thin rocks glass over a large ice cube, bright green manzanilla olive perched on top. On the menu, the Madrid bar lists an intriguing ingredient for the drink: limonada de aceituna, or olive lemonade, which transforms the simple cocktail into a briny-tart-sweet mix that’s oddly reminiscent of a pickleback shot, layered with Mediterranean ingredients.
Almazara
Miguel Ángel Rodríguez | Madrid
Ingredients
Serving: 1
- 2 ounces gin, preferably Martín Sessé
- 1 ounce fresh lemon juice
- 1 ounce oleo saccharum (see Editor’s Note)
- 3 drops cardamom bitters
- Le Tribute Olive Lemonade, to top
Garnish: manzanilla olive
Directions
- Add all ingredients to a highball glass.
- Garnish with a manzanilla olive.
Editor's Note
Oleo Saccharum
In a container, macerate 500 grams of citrus peels (125 grams each of lemon, lime, orange and grapefruit) with 500 grams of white sugar, until mixed. Add 500 grams of room-temperature water and mix until sugar dissolves. When the sugar dissolves, cover and let the mixture rest in a place where it does not receive direct sunlight. Stir once daily for 7 to 10 days to properly mix flavors. Remove the citrus peels, strain the liquid into a separate container to remove any pieces of fruit or sugar that remain, then bottle and refrigerate. Best used within 2 weeks.