Citrus, Mint, and Parsley Martini
- 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
- 8 ounces fresh mint
- 4 ounces grapeseed oil
- Muddle lemon quarters, parsley, and clove-infused blood orange juice.
- 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.
- 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.
- Strain out cloves and refrigerate. Keeps for up to one week.
- Mint Oil Fill a large saucepan with water and bring to a boil.
- Add mint to boiling water and blanch for 30-45 seconds.
- Strain and, when cool enough to handle, squeeze out excess water and place mint in blender. Cover with the grapeseed oil.
- Puree the mint and oil.
- 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.