©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn
1 bunch fresh mint
1 bunch fresh parsley
1 teaspoon lemon zest
2 ounces gin (New York Distilling Company – Dorothy Parker)
½ ounce Gran Classico
1 ounce Rhubarb Pink Peppercorn Honey Nectar*
½ ounce lemon juice
Lemon wheel garnish
Pink Peppercorn Parsley Sugar*
Brooklyn Hemispherical Rhubarb Bitters
Gently muddle about 10 mint and 10 parsley leaves along with lemon zest in a mixing glass until all the oils from the herbs are released, about 5-8 seconds. Add the gin, Gran Classico, Rhubarb Pink Peppercorn Honey Nectar and lemon juice. Fill the shaker with ice and shake vigorously for about 10 seconds. Strain into a chilled coupe or martini style class. Float the lemon wheel on top of the drink and sprinkle a tiny bit of the Pink Peppercorn Parsley Sugar on the wheel. Drop three to four drops of Brooklyn Hemispherical Rhubarb Bitters onto the lemon wheel.
*Rhubarb Pink Peppercorn Honey Nectar – In a sauce pan combine 2 pounds fresh rhubarb (chopped) with ½ cup sugar, 1 tablespoon lemon zest, 2 cups water, 1 tablespoon pink peppercorns (crushed), small hand full fresh mint leaves and large handful of fresh parsley leaves and bring to a boil. Reduce and let simmer for 10-12 minutes. Take off heat and strain. Add the honey to the warm mixture and mix well. Cool completely.
*Pink Peppercorn Parsley Sugar – Mix together 1 tablespoon fresh parsley chopped superfine, 1 teaspoon pink peppercorns (crushed) and 1 tablespoon turbinado sugar. Squeeze two drops of rhubarb bitters to sugar mixture to moisten.