• 1 Meyer lemon, quartered
  • 2 pinches fresh parsley
  • 1 ounce clove-infused blood orange juice, (recipe follows)
  • 2 ounces quality dry gin
  • 3-4 drops mint oil, (store bought or below)

Clove-Infused Blood Orange Juice

  • 2 cups fresh blood orange juice
  • 4 tablespoons dried whole cloves

Mint Oil

  • 8 ounces fresh mint
  • 4 ounces grapeseed oil


  1. Muddle lemon quarters, parsley, and clove-infused blood orange juice.
  2. Add gin, shake, and double strain into a coup glass without ice and top with 3-4 drops of mint oil. Garnish with fresh mint.
  3. Clove-Infused Blood Orange Juice Combine fresh blood orange juice with dried cloves in a saucepan. Simmer for 25 minutes, remove from heat, and steep for one hour.
  4. Strain out cloves and refrigerate. Keeps for up to one week.
  5. Mint Oil Fill a large saucepan with water and bring to a boil.
  6. Add mint to boiling water and blanch for 30-45 seconds.
  7. Strain and, when cool enough to handle, squeeze out excess water and place mint in blender. Cover with the grapeseed oil.
  8. Puree the mint and oil.
  9. Transfer to skillet and heat over medium heat until mint puree turns bright green. Strain through a coffee filter and store in the refrigerator. Keeps for up to one week.