Ingredients
| 40ml East Block 200 gin | |
| 20ml green olive & lemon leaf vermouth | |
| 3 drops parsley oil, to garnish | |
| FOR THE GREEN OLIVE & LEMON LEAF VERMOUTH | |
| 2 medium-sized lemon leaves | |
| 100g green olives, diced | |
| 500ml dry vermouth (we use Mancino Vermouth Dry) | |
| FOR THE PARSLEY OIL | |
| 150g parsley | |
| 200ml grapeseed oil |
Serve with Flash fried squid on a puffed fish skin cracker
Instructions
| 1. | Put the gin and vermouth into a mixing glass, add ice and stir with a spoon for around 25-30 seconds to dilute the drink. |
| 2. | Strain into a martini glass and garnish with parsley oil. |
| 3. | GREEN OLIVE & LEMON LEAF VERMOUTH |
| 4. | Finely chop the lemon leaves to release the essential oils. |
| 5. | Infuse these and the olives overnight in the dry vermouth. |
| 6. | PARSLEY OIL |
| 7. | Blanch the parsley in boiling water for around 10 seconds and then dump in an ice bath. |
| 8. | Dry it and chop finely, then put it in a blender with the olive oil and blend for about 30-45 seconds. |
| 9. | Strain through a coffee filter and squeeze out any excess oil. |
| 10. | Bottle it and keep in the fridge for up to 5 days. |
Drinks Andrea Marseglia / Bites James Beck / Photography Florence Charvin
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