In a cocktail shaker add the rye whiskey (2 oz), fresh lemon juice (0.75 oz), Quebec buckwheat honey balsamic (0.5 oz), Sicilian olive oil (0.25 oz), simple syrup (0.25 oz) and 2 dashes Angostura bitters.

Dry shake

Without ice, seal the shaker and shake vigorously for 10–15 seconds to begin emulsifying the olive oil with the other ingredients. This helps create a silky texture.

Wet shake

Add 6 ice cubes to the shaker, then shake hard for 15–20 seconds until the shaker is cold to the touch and well-chilled.

Double strain

Double-strain the mixture through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any un-emulsified bits.

Garnish & Finish

Lightly drizzle 1/4 teaspoon Sicilian olive oil over the top of the cocktail. The tiny oil droplets will float and give a silky mouthfeel and subtle olive aroma.

Express a lemon twist over the drink to release oils, rub the twist on the rim if desired, and drop it into the glass. Optionally place a dehydrated lemon wheel or small thyme sprig on top for aroma and visual contrast.

Serve immediately. Recommend pairing with salty snacks or aged cheese to balance the sweet-balsamic and olive notes.