We grow a lot of herbs on our farm. In our minds, relegating them to the role of garnish is sorely uninspired. It seems only natural that, given their affinity for our region, they take center stage. Here, the angularity of fresh spring herbs meets the cool bitterness of wormwood. Mint adds sweetness without weight, while oregano lifts and refreshes the palate.
Ingredients
- 1/4 cup fresh mint leaves
- 1/4 cup fresh oregano leaves
- 2 oz Green Hat Spring/Summer Gin
- 2 oz Mt. Defiance Vermouth
- 2 dashes Artemisia Junio Bitters
Preparation
-
Combine mint, oregano, and gin in a food processor or blender.
- Blend until well incorporated.
- Strain with a fine mesh sieve.
- Combine the herbed gin into a cocktail shaker with the vermouth and bitters over ice.
- Shake generously.
- Strain into a coupe or martini glass.
