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1 egg white. Method: Mix the gin, chartreuse and lemon juice in the shaker. Add the remaining ingredients, a small sprig of basil and 3-5 cubes of ice. Shake until the ice is nearly gone, about.

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Combine gin, orange liqueur, lemon juice, vanilla, and simple syrup in a measuring cup or glass. Set aside. Fill a cocktail shaker halfway with ice, add egg white and olive oil. Shake heartily until fully emulsified, around 200 shakes (yes, really). Add the rest of the ingredients and shake until combined, about 10 seconds or so.

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Stir together lemon juice, vodka, and honey. Add ice, olive oil and a pinch of five spice. Shake with an egg white until frothy. Strain and pour into glass, garnishing froth with a sprinkle of additional spice if desired. Category: Cocktail.

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Step 3. Mix the olive oil martini: In a mixing glass filled with ice, add 2½ oz. of the infused gin gin, along with the vermouth and salt. Stir until well-chilled, then strain into a martini.

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In a large jar or container, add olive oil and spirit. Cover, then shake well to mix. Leave it in a cool, dark place for approximately 12 hours. Place the covered container in the freezer. Allow to chill for approximately 12 hours. After chilling, strain the olive oil from the top. Strain the fat-washed spirit through cheesecloth.

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1/2 celery sprig. Directions. 1. Chop up celery sprig and muddle inside mixing tin; then add in blood orange olive oil after the celery is muddled. 2. Add juice and syrup to mixing tin. 3. Add 2.

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1 bar spoon olive juice; Few drops of Texas Olive Ranch Garden Rosemary Olive Oil; Rosemary sprig and olive, garnish; Directions: Add ice to the drinking glass you will be using to chill it. In a mixer glass, add the vodka, vermouth, and olive juice to a mixing glass. Add ice to fill the glass 3/4 of the way. Using a bar spoon, mix for 30 seconds.

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The ingredients you will need to make this cocktail are: 5 cl. espresso coffee. 2 cl. liquid sugar. 2 cl. lemon juice. 2 cl. water. 1,5 cl. extra virgin arbequina olive oil from Spain. Once you have collected all the ingredients, you must mix them all in the same bowl. Then, liquid nitrogen will be added as the mixture is whipped with the help.

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In a tall mixing glass or cocktail shaker filled with ice, add 2½ ounces fat-washed gin, ½ ounce blanc vermouth (such as Dolin Blanc or Lillet Blanc), 2 dashes of olive bitters, and a pinch of salt. Use a cocktail spoon to stir until chilled, then strain the drink into a coupe or martini glass. Garnish with a sprig of fresh thyme.

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1 teaspoon Joy Extra Virgin Olive Oil. Instructions: In a shaker, muddle fresh rosemary with simple syrup. Add bourbon, lemon juice, and ice. Shake well and strain into a rocks glass filled with ice. Float a teaspoon of extra virgin olive oil on top and garnish with a rosemary sprig. Cucumber Mint Olive Oil Fizz. Ingredients: 2 oz gin. 1 oz.

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Maldon salt. 250 ml of Dolin Dry Vermouth. Orange rind for garnish. Instructions: Infuse the vodka with olive oil with the fat-washing technique. First, you will mix the vodka and olive oil together in a container and then let it infuse for 4 days at room temperature. Freeze the container for 3 days which will cause the olive oil to solidify.

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3. Dirty Martini. The Dirty Martini is a classic cocktail made with gin, dry vermouth, and a splash of olive brine. It has a tangy, salty, and complex flavor, thanks to the addition of olives. The debate between gin and vodka as the base spirit is ongoing, but we recommend using a mid-price range gin.

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Olive oil washed gin. Half a bottle (375ml) dry gin. 4oz (120g) extra virgin olive oil. Add oil and gin to a sealed container and shake vigorously for 10 seconds. Allow to settle for a minute and then repeat. Pour into a fat separate and allow oil to separate on top for 1 hour. Drain oil infused gin from bottle of fat separator

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For the Olive Oil Washed Martini, stir the gin and vermouth in a mixing glass with ice until very chilled. Strained into a chilled Martini glass, add 3 drops of saline and garnish with a green olive. To make the saline solution, add 20g of sea salt to 80ml of warm water and stir until the solution is clear.

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Method: Put the ice cubes in a shaker. Add tomato juice, vodka and lemon juice. Add a couple of drops of tabasco, Worcestershire sauce and garlic-flavored extra-virgin olive oil. Shake vigorously for a few seconds. Pour the cocktail into a glass. Season with a pinch of salt and ground pepper. Stir and serve.

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That path was laid out sev­eral years ago by the London bar­tender Philip Hanson who made the rounds with The Oliveto, a cock­tail based on extra vir­gin olive oil mixed with gin, fresh lemon and egg white. The egg white is needed as EVOOs emul­sify with it and can blend with the other ingre­di­ents. Lemon-based EVOO cock­tails have.