Olive Oil Basil Limoncello Sour

If I were hosting in spring or summer, we’d be sipping these Olive Oil Basil Limoncello Sours in the sunshine. We’d have our cocktails in coupe glasses, a silver bowl of salty snacks nearby, and that early summer “why not another?” kind of mood. It’s bright, silky, and a little unexpected. And that’s exactly the point.

This cocktail is perfect for aperitivo hour: herbaceous from fresh basil, citrusy from both lemon juice and limoncello, and rich from a splash of olive oil and egg white. It’s a little savory, a little sweet, and honestly, one of the most elegant sours you’ll shake up this season.

Let’s Make Homemade Limoncello

How to Make an Olive Oil Basil Limoncello Sour

1. First of all, you totally don’t have to make your own Limoncello. Store bought limoncello is delicious (but making it yourself is also really easy).
2. Add gin, lemon juice, simple syrup, limoncello, basil leaves, egg white, and olive oil to a cocktail shaker and dry shake (no ice) for about 20 seconds to emulsify the egg white and olive oil.
3. Add ice and shake again until well chilled and frothy.
4. Double strain into two chilled coupe glasses.
5. Serve with olives, nuts, and salty chips for a full aperitivo moment.

Limoncello Sour Ingredients

• Gin – A citrus-forward or herbaceous gin like Botanist, Monkey 47, or Hendrick’s works beautifully here.
• Limoncello – Brings bright, sweet lemon depth. Use homemade or store-bought.
• Basil – Muddled or shaken straight in; gives the drink its green, aromatic lift.
• Olive oil – Use a fruity, high-quality Extra Virgin Olive Oil for smooth texture and soft savoriness. I used the DAOU and omggg you NEED to get your hands on it!
• Egg white – Creates the signature foam and mouthfeel of a classic sour. Sub aquafaba for a vegan version.
• Lemon juice – If it’s not fresh… we don’t want it!
• Simple syrup – If you can boil water, you can easily make your own simple syrup!

Limoncello Sour Tips & Variations

• Use aquafaba – For a plant-based foam, sub egg white with 1 oz aquafaba.
• Make it non-alcoholic – Try a non-alcoholic gin and limoncello substitute with the same proportions.
• Infuse the syrup – A basil- or lemon-infused simple syrup can boost flavor even more.
• Pre-batch the base – Mix everything except the egg white and olive oil ahead of time for quick shaking when guests arrive.

When to Serve It

This is your go-to cocktail for sunny sophistication. Serve it at:

• Early evening aperitivo hour
• Alfresco dinner parties
• Brunches that lean savory
• Any time you want to impress with a “Wait… what’s in this?” drink

Pair it with olives, potato chips, salty nuts, and a breezy playlist.

Why You’ll Love This Limoncello Sour

• This Olive Oil Basil Limoncello Sour leans into layered flavors: the basil adds garden-fresh green notes, the limoncello brings lemon candy energy, and the olive oil rounds everything out with a silky, savory finish. Paired with gin and emulsified with egg white, it’s airy but rich and bright, but balanced.
• Nothing feels more Italian summer than limoncello, basil, and olive oil. Cin cin!
• It’s also the perfect spring cocktail. A refreshing wow moment for hosting a dinner party or brunch.
• If you a lemon meringue pie, this is absolutely the cocktail for you (hey, also try my Lemon Meringue Martini!)

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Olive Oil Basil Limoncello Sour

This Olive Oil Basil Limoncello Sour blends gin, fresh lemon juice, limoncello, basil, and olive oil for a silky, herbaceous cocktail that’s perfect for sunny summer aperitivo moments.

Print Recipe

Servings 2 Drinks

Ingredients

• 4 oz gin
• 1.5 oz fresh lemon juice
• 1 oz simple syrup
• 1 oz limoncello
• 5 –6 fresh basil leaves
• 1 egg white
• 2 bar spoons extra virgin olive oil

Instructions

• Add all ingredients to a cocktail shaker and dry shake (no ice) for about 20 seconds to emulsify the egg white and olive oil.
• Add ice and shake again until well chilled and frothy.
• Double strain into two chilled coupe glasses.
• Serve with olives, nuts, and salty chips for a full aperitivo moment.

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A post shared by Julianna McIntosh (@join_jules)

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Xoxo, cheers!