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

Mix up this Wok Oil based cocktail from Roka Bar in San Francisco, created by Alex Riddle. Follow Roka Bar on Instagram.

Dreams In Green

Dreams In Green

Photo by Chris Martinez

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.