Sounds redundant, doesn’t it? I mean, aren’t all parks green?

But this is a delightfully vegetal summer cocktail, made with fresh basil plucked from our own plants. The fragrance of basil greets your nose as you lift the glass, and the flavor of celery weighs in from the bitters as you sip.

GREEN PARK
6 Fresh basil leaves
1⅔ oz Old Tom Gin
1 oz Lemon juice
½ oz Simple syrup
3 dashes Celery bitters
½ oz Pasteurized egg white or one fresh egg white (I prefer resh)

Bruise the basil leaves in the base of ashaker. Add the other ingredients, including the egg white, and DRY SHAKE for 30-60 seconds. Add ice and shake for another 30-60 seconds. Fine-strain the mix into a chilled coupe and float another basil leaf atop the foam.

Unless you’re really confident about your egg white shaking, I recommend you do the shake over your sink, as some of the mix may leak through the seams of your shaker—and keep a death grip on the top of the shaker so it doesn’t blow off from the pressure of carbon dioxide created by mixing the lemon juice and egg white.