Olive oil in a cocktail? We were wary of such a conceit, but ordered the Oliveto at the super hip speakeasy Marvel Bar anyway. Bartender Pip Hanson, a master of subtleties, rewarded our faith: This frothy concoction runs on sharp sour corners with a voluminous, silky center.
2 ounces dry gin
1 ounce fresh lemon juice
¼ ounce rich simple syrup (2:1)
¼ ounce Licor 43
½ ounce full-bodied extra-virgin olive oil
1 fresh egg white
In a cocktail shaker, combine the gin, lemon juice, simple syrup, Licor 43, olive oil and egg white. Shake well to emulsify. Add three large ice cubes and shake until most of the ice is gone. Strain into a stemless wine glass and serve.