2 oz gin
.5 oz Genepy le Chamois
.5 oz green onion shrub
.25 oz fresh lemon juice
Shake with ice, strain.
I’ve been experimenting with green onion cocktails lately - my fridge has a little onion Tetris corner with various mismatched containers of syrup and shrubs toppling over each other. I ADORE savory cocktails, so in giddy anticipation of tomorrow’s Experimental Cocktail Night at Botanist Bar here in Portland, I thought I’d throw this one up. I can’t wait to see how they do savory cocktails 💚 Genepy - the primary alpine herb used in Chartreuse - gives such a layered flavor profile that I keep changing my mind on the amount used in this drink. And green onion shrub is a thing accompanied by god rays and singing angels - you just need a lot of onions to get the liquid needed. Let’s have some savories. 🌿
*AKA please don’t sue me, Frito-Lay
A word on SHRUBS, if you're not familiar. You can find a lot of different recipes on the internets. In the case of green onions, there is not a lot of liquid in them. So you'll probably want to use an entire bunch. Here's a general idea of how to accomplish. Roughly chop green onions, add to 1 cup sugar and stir well. Place in refrigerator for two days. Then, run the liquid through cheesecloth, measure it, and add an equal measure of vinegar. In this case, I used white wine vinegar to best enhance the green onion flavor.