Olive Oil Cocktail: The Silky Rakı Sour

Name: Olive Oil Cocktail: The Silky Rakı Sour
Total time: 5 min
Yield: 2
Ingredients: 2.5 fluid ounces Turkish rakı; 1.5 fluid ounces fresh lemon juice; 1 fluid ounce simple syrup; 0.5 fluid ounce Heraclea Early Harvest EVOO; 1 egg white; 1 handful of ice cubes; 4 Castelvetrano olives, for garnish

Written by: Cooks of Heraclea

Time: 5 minutes

Ingredients: 7

Olive oil rakı sour cocktail in a chilled coupe glass with frothy egg white foam and a Castelvetrano olive garnish

Rakı is the spirit of long Aegean dinners — anise, ice, conversation. We shook it into a sour. Half an ounce of our Early Harvest oil goes into the shaker with lemon, simple syrup, and egg white; a hard dry shake turns the whole thing to silk. The oil's green pepper bite rides right through the anise. Strain into cold coupes, rest a speared Castelvetrano across each rim, and pour it before dinner. Two glasses, one shaker, no excuses.

Ingredients:

2.5 fluid ounces Turkish rakı
1.5 fluid ounces fresh lemon juice
1 fluid ounce simple syrup
0.5 fluid ounce Heraclea Early Harvest EVOO
1 egg white
1 handful of ice cubes
4 Castelvetrano olives, for garnish

Steps:

Combine the Turkish rakı, fresh lemon juice, simple syrup, Heraclea Early Harvest olive oil, and egg white in a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify the egg white and olive oil into a silky foam.
Open the shaker, add a handful of ice cubes, seal again, and shake hard for 30 seconds until well chilled.
Strain into two chilled coupe glasses. Spear the Castelvetrano olives onto toothpicks and rest one across each glass to garnish.