Ides of March

Inspired by Caesar salads!

2oz Black Peppercorn Gin (30 Minute soak time)

1oz Parmesan vermouth (1 week soak time)

2 dash of Saline

Stir til cold, serve up in a martini glass

Drop 4 droplets of endive oil on top, lemon peel expressed on top.

Garnish with a Parmesan chip

To make the Parmesan Vermouth, use parmesan rinds and vermouth soaking together for 1 week in a sealed container (keep refrigerated). Agitate when you see it.

To make your endive oil, rip up two endive leaves and put in evoo. Shake vigorously until til you see a slight color change to green.

To make the peppercorn gin, soak about 60 grams of peppercorn in 8-10oz of the gin of your choice for 30 minutes then strain. I chose Beefeater since it has a more neutral gin flavor.

For garnish, I recommend Parmesan chips, and a lemon peel expressed.

Cheers!

Crystal