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

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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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