OK, this cocktail/technique has been marinating in my head for quite sometime. In following with the 'eat it/drink it' philosophy, I had run myself through some foodstuffs that I thought might not transfer to the world of cocktails. I will warn the forumites, though, that I have only done the most rudimentary of research and this is not yet proven. I'm still quite excited about it, though. The product: Olive Oil.
Of course it breaks and floats when you add it to liquids. I liked the lava-lamp appearance. The oil coats the lips when one drinks the cocktail and it a bit off-putting. So why don't we infuse the oil and use it as a carrier for a long, lip-smacking finish? It's the time of the year for dry lips, when people like me have to rely on chap-stick for comfort. Then an alien texture becomes quite familiar and, indeed, therapeutic, coating the lips with lipidious goodness?
Hmmm...
So we make a drink that has a cherry-infused olive oil on top, something in the range of a Southern Comfort Cosmo. We dehydrate Bing cherries and pulverize then, using the powder to rim the glass. The cherry oil picks up the particles and coats the lips with essence. Talk about a long finish!
I'm not gung-ho on the drink itself. In fact, maybe someone would like to toss an idea for the cocktail itself? Once again, I'd like to invite my fellow mixologists to enter the conversation (I'm just gonna keep poking you!) Cocktail connoisseurs, don't hold back, please!
Edit: Pass the cherries through a chinois and make an emulsification with the juice and EVOO. Would still break in the glass, right? Take the tannins and dehydrate them! The powder should have a 'punch' that makes people laugh because they aren't expecting it. Playing with thier minds (the 6th sense.)
