Recipe Course: Beverages

Olive Oil Elixir

  1. Warm the water: Heat your water until it’s comfortably warm, but not boiling.
  2. Mix the ingredients: In a glass or mug, combine the olive oil, lemon juice, honey (if using), and spices.
  3. Stir well: Mix until the ingredients are fully combined.

Olive Oil Spritz

  1. Combine Juices: In a shaker or small jar, mix the orange juice, lemon juice, olive oil, and honey/agave syrup if using. Shake or whisk vigorously until well combined.
  2. Prepare Glasses: Fill two glasses with ice cubes.
  3. Pour and Top: Divide the juice mixture evenly between the glasses. Top each with sparkling water, stirring gently to combine.
  4. Garnish and Serve: Garnish with a slice of orange, a lemon twist, or a sprig of rosemary/mint for an aromatic touch.

Hot Olive Oil Rum

Dark brown sugar and a dollop of whipped cream give this warm drink a deep, rich flavor.

 

  • In a small bowl, stir the sugar, oil, zest, vanilla, and allspice until combined.
  • Bring a kettle of water to a boil; you’ll need ½ cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with ½ cup boiling water and ¼ cup rum. Stir a generous tablespoon of the spiced oil into each mug until melted. Garnish with a small dollop of whipped cream.

Fuzzy Peach and Olive Oil Spritzer

Creamy, fruity, and refreshing. The basil garnish pairs perfectly with the hint of olive oil. This recipe contains raw egg; if that’s a concern, use pasteurized.

 

  • Pit and coarsely chop two of the peaches and place in the jar of a blender. Pit the remaining peach and cut into 8 wedges; set aside.
  • Add the egg white, honey, olive oil, and lemon juice to the blender and purèe. Transfer the mixture to a serving pitcher and gently stir in the sparkling water. Pour into ice-filled glasses, garnish with lemon slices and basil sprigs, and serve.

Sparkling Rosemary Olive Oil Limeade

A bit like a bubbly, rosemary-infused margarita, this drink gets rich texture and deeper flavor thanks to the olive oil.

 

  • In a small saucepan over medium-high heat, combine the sugar, water, and rosemary and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside for 15 minutes.
  • Strain the syrup through a fine mesh sieve, discarding the solids. Place in the refrigerator until well chilled.
  • In a cocktail shaker filled with ice, combine the syrup, lime juice, and olive oil; shake until well chilled. Pour into glasses and top with the sparkling wine. Garnish with rosemary sprigs and lime slices, and serve.

 

Note: You can also add small chunks of fruit to the pops. Stir fruit pieces into the purée, then pour into the molds and freeze.

Berry Berio Cooler

Here’s a red, white, blue, and gold drink worth celebrating. Olive oil drizzled on top gives it shimmer and adds a delightfully savory note.

 

  • Divide the framboise among serving glasses. Fill glasses with ice, then add the vodka and tonic water. Drizzle the olive oil on top, garnish with the berries, and serve.

 

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

Pickled Chipotle Peaches

  • In dry saucepan, toast dried chipotle pepper, mustard, chili pepper flakes, cinnamon stick, clove, allspice berries and peppercorns over medium-high heat, shaking pan, for about 1 minute or until fragrant.
  • Add 2 1/2 cups water, vinegar, sugar, salt and bay leaf; bring to simmer, stirring to dissolve sugar. Let cool for 20 minutes. Add peaches; transfer mixture to pint-size sealable jar or container. Refrigerate for 24 hours. (Can be refrigerated for up to 3 days.)

Tip: Substitute ancho chili pepper for chipotle pepper if desired.

The 1776-er

  • Frosted Blueberry Skewers: Thread 6 blueberries onto each cocktail skewer. Place on parchment paper–lined tray and freeze for about 1 hour or until frosted.
  • Assembly: In blender, combine ice cream, 2 tbsp coconut water, and olive oil until blended; pour into jug or pitcher and freeze until ready to use.
  • Rinse out blender; blend raspberries, remaining coconut water, ice, rum, lime juice and sugar until well combined. Gently divide ice cream mixture among 4 lowball glasses; divide raspberry mixture over top. Garnish with frozen blueberry skewers.

 

Tip: Substitute frozen strawberries for raspberries if desired.

 

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

Tropical Olive Oil Smoothie

  • In blender, combine pineapple, banana, yogurt, milk and oil; purée until smooth. Divide evenly among 4 glasses; sprinkle with coconut.

Tip: Substitute frozen mango for pineapple if desired.

Strawberry-Orange-Vanilla Breakfast Smoothie

Supercharge your morning smoothie with protein-packed tofu and heart-healthy olive oil. You’ll amp up the nutritional profile as well as the flavor.

  • Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.