Into The Green Recipe
Gin Tanqueray Ten infused with Parsley, Mountain Pine, Vermouth Noilly Prat Dry, Celery Bitter
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Infuse the Gin
In a clean glass jar, add the 1 cup of fresh parsley to 8 oz of Gin Tanqueray Ten. Seal the jar and let it infuse in a cool, dark place for at least 24 hours. Shake gently every few hours to help the infusion process.
- 2
Strain the Infused Gin
After 24 hours, strain the gin through a fine mesh sieve or cheesecloth to remove the parsley. Store the infused gin in a clean bottle.
Mixing the Cocktail
- 3
Combine Ingredients
In a cocktail shaker, combine 2 oz of the parsley-infused gin, 1 oz of Vermouth Noilly Prat Dry, and 1 tsp of mountain pine.
- 4
Add Bitters
Add 3 dashes of celery bitters to the shaker.
- 5
Shake and Chill
Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.
- 6
Strain and Serve
Strain the mixture into a chilled cocktail glass.
- 7
Garnish
Garnish the drink with a celery stalk and a sprig of parsley for an aromatic finish.
