To make this cocktail, Marfa, Texas, chef Rocky Barnette pairs herbal French Chartreuse with the mint-camphor-citrus–inflected Mexican epazote plant.
INGREDIENTS
3 cups gin
2/3 cup (1 ounce) dried ?epazote (see Note)
Green Chartreuse, ?for rinsing
Ice
2 fresh epazote leaves
HOW TO MAKE THIS RECIPE
In a 1-quart jar, steep the gin with the dried epazote for ?8 hours. Strain into a pitcher. Rinse a chilled coupe glass ?with Chartreuse, then discard. Fill a cocktail shaker with ice. Add 2 1/2 ounces of the epazote gin and shake well. Strain into the glass. Garnish with the fresh epazote and serve. Use ?the remaining epazote gin to make more cocktails.
By: Rocky Barnette
***Grabbed from: http://www.foodandwine.com/recipes/epazote-gin-martini
