1 1⁄2 oz Gin, St. George Terroir
1 oz Dry vermouth, Noilly Prat (Infused, see note)
1⁄2 oz Cynar
2 lf Sage (if over 1 inch long, use one leaf)
Instructions
Muddle the sage leaves lightly with a splash of vermouth and a 1-inch lemon peel. Add other ingredients. Stir 40 seconds. Strain into chilled martini glass. Garnish with a cocktail olive.
Notes
Infused with California bay laurel, thyme, saffron & cocktail onion.