The kitchen staple is used for sautéing, frying, drizzling, dipping, and baking, so why not add a bit of that sultry flavor to a cocktail? It’ll add a ton of smooth flavor and cut through the “bite” of the alcohol. Many recipes for olive oil cocktails ask you to incorporate a healthy dose of it into the drink through emulsification, making for viscous results. With this olive oil-infused vodka, there’s no need. You’re whisking olive oil and vodka over very low heat, freezing the mixture until the oil solidifies, and skimming it off. The olive oil subtly lingers in flavor but not consistency. Bottoms up.
1½ cups (12 oz.) vodka
2 tablespoons extra-virgin olive oil
Sat fat 0.50g
How to Make It
Whisk together vodka and olive oil in a small saucepan. Cook over low, stirring often, 20 minutes (do not let mixture boil.) Transfer to an airtight container and freeze until oil solidifies on top, about 8 hours. (May be frozen up to 24 hours.) Skim oil from top, and discard.
If necessary, place vodka mixture in a fine wire-mesh strainer over a bowl, and strain, discarding any solids. Store infused vodka in an airtight container in the refrigerator up to 2 weeks.
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