“We thought that dropping an Italian iconic and traditional ingredient – such as Olive Oil – into cocktails would have been a perfect means to show a creative use of it. Especially in the city that many believe is the world capital of cocktails,” says Maurizio Gamberucci, Deputy Director, Italy-America Chamber of Commerce of Texas.
A master class led by renowned mixologist Anna Giordano at the Southern Food & Beverage Museum in New Orleans, discussed how to use olive oil in cocktails. The event was held in person and attendees enjoyed learning about the innovate use of olive oil in cocktails and food. Oleificio Zucchi was a sponsor and their olive oils were featured in the master class.
Here are two recipes from Anna Giordano:
“Kissy Suzuki”
- 2oz Zucchi Chili Olive Oil washed Gin Mare
- .5oz Dolin Dry Vermouth
- .5oz Dolin Blanc Vermouth
- Served up, garnished with pickled garlic
“Honey Ryder”
- 2oz River Basin Rye
- .5oz Zucchi Lemon Olive Oil
- .75oz almond honey
- .75oz fresh lemon juice
- Egg white
- Served on the rocks, garnished with amaretto and grated cinnamon
AN EXTRAORDINARY ITALIAN TASTE EVENT
The event tied well into this year’s theme of Italian cuisine between tradition, innovation, and sustainability. Olive oil in cocktails shows how tradition meets innovation. The event was part of Extraordinary Italian Taste, an ongoing Italian Foreign Ministry campaign that promotes awareness of genuine Italian foods throughout the world.
Is adding olive oil a new trend in cocktails? No, says Italy-America Chamber of Commerce of Texas rather it’s part of a larger trend of using fat to infuse alcohol for extra flavor. For example, bacon infused cocktails. Using olive oil can add a fruity flavor in cocktails. Incorporating olive oil in martinis can bring out the olive.
A brief history of Italian Immigration in New Orleans
Italians who immigrated to New Orleans, by passed Ellis Island and arrived to the Southern port city from about 1885-1915. Almost 100,000 Sicilians came to New Orleans during that period. The French Quarter at one point in the city’s history became known as “Little Palermo” because of the influence Italians had on food and drink in the city.