A new use for olive oil—cocktails

I drink a fair share of cocktails, and rarely do I taste one that catches me off guard. But bartenders seem to be upping the ante. Unexpected elements are popping up on menus across the country. Some are designed to evoke childhood memories – think freshly spun cotton candy garnishes – while others incorporate “healthy ingredients” such as activated charcoal.
But an olive oil cocktail? Is this a gimmick by Fig & Olive’s beverage managers, or are they on to somet