Sunny and Dry
Tuesday - March 21, 2017 4:58 am ,
Category : DRINKS
Ingredient:
2 oz Leopold’s Gin
5 Lemon Verbena leaves
0.75 oz Fresh Lemon Juice
0.5 Mint Simple Syrup (see here, use Cold Infusion method)
0.75 oz Seltzer
10 Spearmint Leaves, cut into chiffonade
5 to 10 Sunflower, Black-eyed Susan, or Marigold petals, cut into chiffonade
10 pieces Preserved Cucumber (see below)
Method:
Place the verbena eaves in the bottom of a mixing glass and thump a few times with a muddler to release the oils
Add gin, juice, syrup, and seltzer. Stir well.
Add spearmint, petals, cucumbers, and enough ice to fill the glass
Shake gently a few times, then pour (without straining) into a collins glass
Poke at the greens with a knife or straw to distribute them
2 oz Leopold’s Gin
5 Lemon Verbena leaves
0.75 oz Fresh Lemon Juice
0.5 Mint Simple Syrup (see here, use Cold Infusion method)
0.75 oz Seltzer
10 Spearmint Leaves, cut into chiffonade
5 to 10 Sunflower, Black-eyed Susan, or Marigold petals, cut into chiffonade
10 pieces Preserved Cucumber (see below)
Method:
Place the verbena eaves in the bottom of a mixing glass and thump a few times with a muddler to release the oils
Add gin, juice, syrup, and seltzer. Stir well.
Add spearmint, petals, cucumbers, and enough ice to fill the glass
Shake gently a few times, then pour (without straining) into a collins glass
Poke at the greens with a knife or straw to distribute them
