Olimpeo Cocktail
10 servings
120 minutes
Recipe from Delicatessen Restaurant.
1
Pour spices (which can be varied to taste) with olive oil and let steep for a week.
- Olive oil: 200 ml
- Rosemary: 5 g
- Thyme: 5 g
- Pink pepper: 5 g
- Cardamom: 5 g
2
Squeeze the lime juice and strain through a sieve. Measure 100 ml into a saucepan and add agar-agar. Stir vigorously until characteristic bubbles appear, then pour in the remaining juice while mixing thoroughly. Transfer to a container and place in the cold. Once the juice freezes, place it in a sieve with a waffle towel and leave at room temperature. The resulting liquid should be completely transparent after straining.
- Lime juice: 1 l
- Agar-agar: 5 g
3
Prepare sugar syrup by taking 1/1 sugar and water and melting it. Cool down.
- Sugar: 300 g
- Water: 300 ml
4
Lightly scorch fresh sage with a torch to deepen its aroma. Place it in a saucepan with sugar syrup, blend it, and bring to a boil without boiling. Cover the saucepan with foil. Cool down. Strain the resulting syrup through double cheesecloth.
- Sage: 18 g
- Sugar: 300 g
5
Combine sage syrup and clarified lime juice in a 1/1 ratio - you'll get lime-sage cordial.
- Sage: 18 g
- Lime juice: 1 l
6
For one serving of the cocktail, pour 40 ml of tequila and 40 ml of cordial into a mixing glass, stir with ice. Strain into a cocktail glass and garnish with two drops of aromatic oil.
- Tequila: 400 ml