Restaurants in New York are adding the fruity and spicy taste of olive oil to mixed drinks. Check out cocktails like the Trickle Back and others at the Butterfly, Molyvos, Krescendo, Atrium and the Musket Room 
Nancy Puglisi puts the finishing touches on an EVOlution cocktail at Krescendo in Boerum Hill. Oil and water may not mix — but olive oil and alcohol do. Long used for sautéing, salad dressings and in beauty products, the fatty flavor booster is now part of cocktails at bars across the boroughs.
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