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"What started out as a dare from the Acacia chef/owner to make a cocktail with dill has turned into a fascination of mine to incorporate all types of herbs and greens into cocktails," says Michelle Peake, bar manager at Acacia in Richmond, Virginia. "Parsley not only offers flavor, but bitterness and brightness. I love how this cocktail is refreshing, wakes up your palate and pairs so well with gin and rosato vermouth."
2 oz. Leopold's gin (or another citrus-forward gin)
1 oz. Martini & Rossi Rosato vermouth
2 sprigs of Italian leaf parsley
3/4 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
Cracked ice
Tools: shaker, muddler, strainer, fine-mesh strainer
Glass: coupe
Garnish: parsley leaf
In a shaker, add the parsley, lemon juice and simple syrup, and muddle gently. Add the gin, vermouth and ice and shake. Double strain into a coupe and garnish with a "smacked" parsley leaf.
Michelle Peake, Acacia Mid-town, Richmond, Virginia
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Ready more about Acacia in our 100 Best Places to Drink in the South feature from the March/April 2011 issue. |
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