Apium Cobbler
In this interpretation of a cobbler, smoky Mezcal and piney gin team up with off-dry blanc vermouth, lime, cucumber, and parsley for a verdant spring cocktail.
INGREDIENTS
1 ½ oz. blanc vermouth
¾ oz. London dry gin
¾ oz. Mezcal
½ oz (scant) salted parsley syrup
2 lime wheels, plus 1 more for garnish
2 thick slices cucumber, plus 1 cucumber spear for garnish
Parsley bouquet, for garnish
ABV LEVEL
In a shaker tin, muddle parsley syrup with cucumber slices and lime wheels; set aside. Add plenty of ice, seal shaker, and shake hard for 5 seconds. Fine strain into a goblet or Collins glass. Top with plenty of crushed ice, filling to the top of the glass; tuck in a straw. Slap a bouquet of parsley and tuck it into the ice, along with the reserved lime wheel and cucumber spear. Mound more crushed ice on top.
