Fresh-picked recipes

Bay Laurel Martini by Todd Wagner/HonestlyYUM

2 ounces Hangar 1 Fog Point Vodka 1 ounce bay laurel-infused vermouth Lemon twist and bay leaf for garnish

PREPARATION:

For the vermouth: Rinse the bay leaves. Combine the vermouth and bay leaves in an airtight jar, then place in the refrigerator for up to one week before removing the leaves. For the cocktail: Add Fog Point Vodka and vermouth to a mixing glass. Fill mixing glass with ice and stir for 30 seconds. Strain into a chilled Nick and Nora glass, garnish, and serve!

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