Courtesy of the Mondrian Hotel bar
Makes 1 cocktail
1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin
1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon Juice*
1/2 ounce (30 ml) lemon juice
1/2 ounce (30 ml) agave syrup
4 to 5 ice cubes for shaking
4 to 6 ice cubes for serving
Parsley sprig for garnish
1. In a cocktail shaker, put all ingredients and shake well to chill.
2. Strain into a Collins glass over fresh ice.
3. Garnish with a parsley sprig.