Falling Through a Field

London Dry Gin, Pineau des Charentes, Green Beans, Lemon Juice, Simple Syrup, and Absinthe

Bartender Natalie Newberry of Henley | Nashville

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Adapted by StarChefs | may 2022

INGREDIENTS:

Layered Ice Cube:
1.5 pounds green beans, juiced
Salt
½ ounce lemon juice

To Assemble and Serve:
Yield: 1 cocktail
2 fresh green beans, muddled
2 dashes absinthe 
¾ ounce lemon juice
½ ounce simple syrup 
½ ounce Pineau des Charentes
1 ½ ounces London dry gin

METHOD:

For the Layered Ice Cube: 
Strain green bean juice through a chinois. Stir in a pinch of salt and lemon juice. Pour approximately ½ inch of the green bean mixture into 2-by-2-inch ice molds. Freeze until set. Top each green bean cube with ½-inch water. Return to freezer and freeze until set. Repeat once more with the green bean mixture and water, resulting in 4 frozen layers. 

To Assemble and Serve:
In a cocktail shaker, combine all ingredients and fill with ice. Shake and double strain into a rocks glass over 1 Layered Ice Cube.

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