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DRINKS

Olive Oil Sour

Bourbon and cognac fortified with banana liqueur, tawny port, and a thread of olive oil. Dry-shaken first to build the egg-white foam, then shaken again with ice -- everything goes in at once, so the grid reads as one wide merge.

OriginModern classic, adapted from Bar Leone, Hong Kong
Active5 min
Total5 min
EquipmentShaker tin, jigger, fine strainer, chilled coupe, microplane for nutmeg
Method
DRY + WET
Two-stage shake for foam
Ice
2ND SHAKE ONLY
None in the dry shake
Dilution
MEDIUM
Hard shake, ~15 sec
Glass
COUPE
Pre-chilled
1 · DRY SHAKE 2 · SHAKE 3 · STRAIN 4 · FINISH
1 oz ≈ 30 mL bourbon Everything except the ice and garnish into the tin.1
0.5 oz ≈ 15 mL Rémy 1738 cognac Into the tin with the bourbon.
0.2 oz ≈ 6 mL Tempus Fugit crème de banane Into the tin.
0.2 oz ≈ 6 mL tawny port Into the tin.
0.66 oz ≈ 20 mL honey syrup (1:1) Into the tin.
0.5 oz ≈ 15 mL fresh lemon juice Into the tin.
1 tsp ≈ 5 mL extra-virgin olive oil Into the tin -- the dry shake is what emulsifies it.
0.16 oz, optional ≈ 4.5 mL Frangelico Into the tin, if using.
0.5 oz ≈ 15 mL egg white Into the tin -- the dry shake is what builds its foam.
2 dashes Angostura bitters Into the tin.
to fill, second shake only ice Added only now, for the second shake.
to taste fresh grated nutmeg, garnish Dust the top of the foam.
  1. bourbon · DRY SHAKE Dry shake hard 15 sec to emulsify the oil and foam the egg white -> add ice, shake hard 15 sec until well chilled -> fine strain into the chilled coupe.
Protein
Produce
Dairy & Egg
Pantry & Grain
Spice & Seasoning
Liquid & Fat

Notes

This is a home riff, not the original build. Bar Leone's version uses Italian brandy and oloroso sherry; this swaps in cognac, banana liqueur, and tawny port based on what's on hand, plus optional Frangelico. Ratios are adjusted, not identical.
Dry shake first, always. Egg white needs agitation without ice to build a stable foam. Skip the dry shake and you get a thin, boozy pour with no head -- the two-stage shake is doing real structural work, not just following tradition.
Batches to 4 without changing ratios. 4 oz bourbon, 2 oz Rémy 1738, 0.75 oz crème de banane, 0.75 oz tawny port, 2.5 oz honey syrup, 2 oz lemon, 0.75 oz Frangelico (optional), 0.66 oz olive oil (~4 tsp), egg white or Fee Foam to taste. Shake in batches of 2 servings max -- a full shaker won't emulsify a 4-drink dry shake evenly.
Sourcing. Tempus Fugit crème de banane and tawny port aren't standard grocery-shelf items. Global Foods Market in Kirkwood carries specialty liqueurs; otherwise sub any crème de banane and a cream or oloroso sherry -- closer to the original anyway.
Raw egg white. Use pasteurized egg whites, or sub 3 dashes Fee Brothers Fee Foam, if serving to guests who'd rather skip raw egg.
Adapted Adapted from Lorenzo Antinori's Olive Oil Sour, Bar Leone, Hong Kong (2023) -- Difford's Guide, Imbibe Magazine. This version substitutes cognac, banana liqueur, and tawny port for the original's Italian brandy and oloroso sherry. https://www.diffordsguide.com/cocktails/recipe/37746/olive-oil-sour