More and more bar programs around the country are using “oils in cocktails” (avocado oil, basil oil, coconut oil, etc.)
The upscale Japanese restaurant, Roka Bar, in San Francisco launched a few cocktails with oil – walnut oil, chestnut oil, and wok oil, to name a few. Using such oils in a drink is a great way to add both subtle flavor components and a rich, creamy texture, creating a frothy and slightly viscous mouthfeel upon taste.
There are additional bar programs in the United States with cocktails and oils, perhaps a larger trend that we’ll see for these types of offerings as 2017 unfolds.
- The Interval (San Francisco) – Olive oil washed Martini
- Vandal (New York City) – Thai chili oil in their “Sergeant Bell Pepper” cocktail
- Grey Ghost (Detroit) – “Heroic Intention” made using Bombay and sesame oil
- Connie and Ted’s (Los Angeles) – “The Niña, The Piña” with basil oil
Dreams In Green
- 1 1/2 oz. Effin Vodka
- 3/4 oz. Enter Black Dot Sake
- 3/4 oz. Lemon Juice
- 3/4 oz. Simple Syrup
- 1/4 oz. Wok Oil (Thai Basil, Lemongrass Infused Safflower Oil)
- Egg White
Preparation: Add all in shaker, hard dry shake, add ice, hard shake, double strain into chilled coupe glass, garnish with viola flowers.