I’ve always had trouble with Scotch whisky when it comes to making cocktails. I’m pretty sure I’m not alone in this—the long history of cocktailing has only managed to come up with a handful of Scotch-based cocktails that have any semblance of balance and finesse.
It’s May of 1862, the early days of the American Civil War. Mexico had a war on its hands, too; they were fighting the French, and it was going poorly.
I still remember a science class in second grade where we sampled unflavored gelatin. I had never eaten anything that had no flavor at all. It was very, very strange.
Vodka cocktails remind me of that day in class.
When I first encountered Pip Hanson’s Oliveto, my reaction was one of wonderment, bordering on denial.
Olive oil? In a cocktail?
I have no idea how people dream these things up, but my incredulousness gave way to intrigue. I had to try this. Continue reading “Mixing with olive oil: the Oliveto cocktail”