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!

Author

Luke Whearty, Byrdi Melbourne

Servings

2 cocktails

Category

Drinks

Ingredients

• 60ml Early Harvest Picual olive oil vodka
• 20ml tomato & strawberry Oloroso
• 10ml petitgrain & vanilla syrup
• 60ml dry sparkling wine 
• 20ml grapefruit soda (something not too sweet, like Capi)
• 250ml good quality vodka
• 50ml Early Harvest Picual Extra Virgin Olive Oil
• 350ml Pennyweight La Sirena Oloroso
• 175ml lacto-fermented tomato juice (see notes)
• 175ml strawberry vinegar (see notes)
• 1 cup water
• 2 cups caster sugar
• 1 tbsp vanilla extract
• 1 drop of petitgrain essence

Directions

1. Add the oil and vodka to the jar or container. Seal the jar or container and shake vigorously for 30 seconds.
2. 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.
3. Remove the jar or container from the freezer and skim off the solidified oil.
4. Strain the liquor through the cheesecloth or coffee filter into a clean container.
5. Combine all ingredients (see notes on how to make the lacto-fermented tomato juice and strawberry vinegar).
6. 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.
7. Combine all ingredients in a chilled coupette and garnish with a large ice block and a few drops of Early Harvest Picual EVOO.