Passion & Poise

Jesse Hubbard | Columbus, Ohio

This drink was developed for Jesse Hubbard’s forthcoming book project, Punk Rock & Cocktails II (Biblio Publishing, August 2022). The finished drink should have a consistency “somewhere between a milkshake and a sundae,” he says.

Ingredients

Serving: 1

  • 2 whole strawberries
  • 2 whole strawberries
  • 1 1/2 ounces extra-virgin olive oil–washed gin (see Editor’s Note)
  • 1 1/2 ounces extra-virgin olive oil–washed gin (see Editor’s Note)
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1 large scoop vanilla ice cream
  • 1 large scoop vanilla ice cream
  • 1 1/2 ounces fernet syrup (see Editor’s Note)
  • 1 1/2 ounces fernet syrup (see Editor’s Note)

Garnish: star anise, dehydrated lemon wheel, strawberry slices

Directions
  1. Muddle strawberries in a cocktail tin. Add gin, lemon juice and ice. Shake well.
  2. Scoop ice cream into a coupe glass. Strain the contents of the shaker tin over the ice cream, which should induce the ice cream to start melting into the gin mix.
  3. Drizzle fernet syrup over the top.
  4. Garnish with star anise, dehydrated lemon wheel, and strawberry slices. Serve with a straw.
Editor's Note

Extra-Virgin Olive Oil–Washed Gin
Mix 2 ounces extra-virgin olive oil with 1 750 ml bottle gin in a plastic container. Shake, then let sit at room temperature for 24 hours. Place in the freezer for 8 to 12 hours. Scoop the solidified olive oil from the top of the gin, then strain (repeating if necessary). Decant gin back into the bottle and label.

Fernet Syrup
Mix equal parts Fernet-Branca and granulated sugar in a saucepan over low heat, stirring occasionally. Reduce to a thick, syrupy consistency, about 15 to 20 minutes. Keeps, refrigerated, for about one month.

Tagged: fat washed, fernet, gin, ice cream

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