© Tina Rupp
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Serves : Makes 1 Drink

Mixologist Ryan Fitzgerald created this drink for the 2009 San Francisco Slow Food Festival using only local ingredients: The gin came from Distillery No. 209 (located at Pier 50 on Fisherman's Wharf), the apples for the juice from a Sonoma orchard and the lemon verbena from an urban garden run by his cousin. Even the club soda was Bay Area–made, by the bottle-recycling Seltzer Sisters. Glassware Guide    Reinvented Classic Cocktail Recipes  

How to Make It

Step

In a collins glass, gently muddle the lemon verbena leaves or lemongrass bulb. Add ice and the gin and apple juice; stir well. If using lemongrass, discard the bulb. Stir in the club soda.

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