For Christine Wiseman, of Broken Shaker Los Angeles, olive oil-washing is critical for the mouthfeel of certain drinks, particularly Martini variants, or other stirred drinks that can risk feeling thin. “The olive-oil washing is going to add the necessary fat into a cocktail and have every sip have the same mouthfeel,” says Wiseman, referring to the Aubrey 2, an olive-oil washed vodka Martini brightened with basil eau de vie.
Jordan Schwartz, Broken Shaker | Los Angeles
- 2 ounces olive oil washed Grey Goose (see Editor's Note)
- 1 ounce bianco vermouth, preferably Carpano Bianco
- 1/4 ounce basil eau de vie, preferably Clear Creek Basil Eau de Vie
- 2 dashes saline solution (see Editor's Note)
- 2 dashes black pepper tincture (see Editor's Note)
Garnish: pickled cherry tomatoes
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled Martini glass.
- Garnish with pickled cherry tomatoes.
Olive Oil-Washed Grey Goose:
3 ounces olive oil
1 liter vodka, preferably Grey Goose
Combine and place in freezer overnight. Remove from freezer and strain through chinois.
4 parts water
1 part salt
Combine and stir until salt is dissolved.
Black Pepper Tincture:
1 quart high proof neutral grain distillate
1 cup black pepper in cheese cloth satchel
Combine and let sit for 4 hours. Strain through cheese cloth.