Courtesy of the Mondrian Hotel bar
Makes 1 cocktail
- 1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin
- 1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon Juice*
- 1/2 ounce (30 ml) lemon juice
- 1/2 ounce (30 ml) agave syrup
- 4 to 5 ice cubes for shaking
- 4 to 6 ice cubes for serving
- Parsley sprig for garnish
- In a cocktail shaker, put all ingredients and shake well to chill.
- Strain into a Collins glass over fresh ice.
- Garnish with a parsley sprig.
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