Olive oil is one of the central elements of Chanukah. It’s the oil the Maccabees used for the Menorah in the Temple, and believe it or not, it’s surprisingly delicious in a cocktail. You’ll find the fruity flavor comes through really nicely without being overpowering. There’s no need to buy fancy or expensive oil. Whatever extra virgin (or even light) oil you have on hand will work just fine.
This cocktail calls for an egg white, which gets shaken up to add frothiness and some interesting texture. I like to break the rules a little bit here: I add an egg white to a cocktail shaker before any of the other ingredients, drop in just one ice cube, cap the shaker and shake as hard as I can for about a minute or two. This will get the egg to froth up much faster and more easily. Once your arm gets tired, pop open the shaker and add the rest of the ingredients and more ice. Replace the cap and shake once more to blend.
- 1 egg white
- 2 ounces gin
- ½ ounce olive oil
- 1 ounce lemon
- ¾ ounce rosemary simple syrup*
- Garnish: cracked black pepper and/or a sprig of rosemary
Start with just the egg white, using the “dry shake” method (see above for an explanation of how to do a dry shake). Add all of the ingredients except the garnish to a shaker filled with ice and shake very, very well. Strain and pour into a rocks glass and crack some black pepper over the top to garnish, or add a rosemary sprig.
*Make the rosemary simple syrup in advance. Boil equal parts water and sugar (½ to 1 cup of each should be enough depending on how much extra syrup you want) with a few sprigs of fresh rosemary. Once the sugar is dissolved, turn off the heat and let it cool completely. The syrup will keep for about 2 weeks in the fridge.
This recipe originally appeared at the Jewish Food Experience.