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.
- 2 whole strawberries
- 1 1/2 ounces extra-virgin olive oil–washed gin (see Editor’s Note)
- 1/2 ounce lemon juice
- 1 large scoop vanilla ice cream
- 1 1/2 ounces fernet syrup (see Editor’s Note)
Garnish: star anise, dehydrated lemon wheel, strawberry slices
- Muddle strawberries in a cocktail tin. Add gin, lemon juice and ice. Shake well.
- 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.
- Drizzle fernet syrup over the top.
- Garnish with star anise, dehydrated lemon wheel, and strawberry slices. Serve with a straw.
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.
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.