©Rafael Hasid, Wolf & Deer, Park Slope Brooklyn
6-8 fresh mint leaves
2 ounces vodka
1 ounce wiki-dandelion puree*
1 ounce lemon thyme & mint syrup*
1 ounce lime juice
Meyer Lemon Brooklyn Hemispherical Bitters
Muddle the mint leaves in a shaker until all the oils are released from the mint. Fill the shaker with ice, kiwi-dandelion puree, vodka, lemon thyme & mint syrup, and lime juice and shake vigorously. Strain into a chilled coupe or martini style glass and serve garnished with a lemon peel, after releasing the oils over the glass. Place a few drops of Meyer Lemon Brooklyn Hemispherical Bitters over the top.
*Kiwi-Dandelion Puree – In a blender mix 1 cup dandelion greens (no stems), one kiwi (peeled), one handful of mint leaves and ½ cup water. Blend until totally smooth. Strain with a fine mesh strainer and chill.
*Lemon Thyme & Mint Syrup – Combine 1 cup sugar and 1 cup water in a saucce pan and bring to a boil. Add a small handful of fresh lemon thyme and a handful of fresh mint and allow the syrup to simmer for about 8 minutes. Take off heat and strain. Allow the syrup to cool completely before use.