Drinks
byrdi's 'mount zero' cocktail
Inspired by the tomato/pine/grassy profile of Mount Zero's Early Harvest Picual EVOO, vodka is fat washed with olive oil and combined with a pickled strawberry Oloroso sherry, grapefruit and distilled bitter orange leaf.
There's quite a few steps involved in this drink, so it's by no means an entry-level cocktail recipe, but your patience is rewarded when you get to taste the final result!
There's quite a few steps involved in this drink, so it's by no means an entry-level cocktail recipe, but your patience is rewarded when you get to taste the final result!
2 cocktails
Luke Whearty, Byrdi Melbourne
Directions
Early Harvest Picual Olive Oil Vodka
- Add the oil and vodka to the jar or container. Seal the jar or container and shake vigorously for 30 seconds.
- Let the mixture sit at room temperature for 24 hours. Place the jar or container in the freezer for at least 2 hours, or until the oil has solidified.
- Remove the jar or container from the freezer and skim off the solidified oil.
- Strain the liquor through the cheesecloth or coffee filter into a clean container.
Tomato & Strawberry Oloroso
- Combine all ingredients (see notes on how to make the lacto-fermented tomato juice and strawberry vinegar).
Petitgrain & Vanilla Syrup
- Heat water in a saucepan until just simmering, and then add sugar and keep stirring until fully dissolved (do not boil). Take off the heat and add vanilla essense and petitgrain essence and allow to cool.
To Serve
- Combine all ingredients in a chilled coupette and garnish with a large ice block and a few drops of Early Harvest Picual EVOO.
