Woe Is Me Recipe

Rinse and gently bruise the thyme, rosemary and basil leaves to release oils. Place the herbs in a clean jar and pour 8 oz of Grey Goose over them. Cover and let infuse at room temperature for 2–6 hours for a light herb flavor, or refrigerate overnight for a stronger infusion. Strain through a fine mesh or coffee filter into a clean bottle and refrigerate. Use 2.5 oz of this herb-infused vodka per cocktail.

Make brine

Bring the white wine vinegar, water, sugar and salt to a gentle simmer in a small saucepan just until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.

Place cherry tomatoes, peppercorns and the smashed garlic clove in a clean jar. Pour the warm brine over the tomatoes, making sure they are submerged. Let cool to room temperature, then refrigerate at least 1 hour (preferably 4 hours) before using. Reserve 0.25 oz of the brine per cocktail and keep 1 pickled cherry tomato for garnish.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water for a few minutes. Discard the ice water before pouring.

Add 2.5 oz herb-infused Grey Goose, 0.75 oz Mancino Bianco, 0.25 oz pickled cherry tomato brine, 0.25 oz fresh lemon juice and 0.25 oz dry curaçao (if using) to a mixing glass filled with plenty of ice.

Stir gently for 20–30 seconds until the mixture is well-chilled and slightly diluted. Strain into the chilled glass using a fine strainer to catch any small herb bits or ice shards.

Garnish by skewering one pickled cherry tomato on a short pick and resting it on the rim or dropping it in the glass. Express an orange peel over the drink to release oils, wipe the rim with the peel and drop it into the drink. Finish with a small thyme sprig for aroma.

Serve immediately.