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Saturday, July 07, 2012

Saturday Beefcake: Starting Cocktail Hour A Little Early

The Battery Park Collins: Created by Justin Lane Briggs

2oz Hendrick’s gin
3/4oz lemon juice
1/2oz parsley syrup*

Build in mixing tin; whip shake briefly. Double-strain into Collins glass filled with ice. Top with soda and roll once.

Garnish with lemon wedge and a fresh, pretty parsley sprig and enjoy!

*Parsley Syrup (per quart):
Put approximately one well-packed pint (by volume) fresh Italian parsley in blender. Add 1 quart simple syrup. Puree entire contents until smooth, then strain through fine mesh chinoise. (Yields one quart; and lasts around 3 days before bright green color begins to dissipate.)

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