Gardeners hate how chickweed can so easily take over, growing even in the wintertime! Here is your revenge. It’s a fresh cocktail with a grassy flavor and hints of citrus. You could use less gin and more wine, and serve over ice for a lighter drink.

For each cocktail you need:
1 cup chickweed – loosely measured in cup
4 Oz Hendricks Gin
1 Oz New Zealand Sauvignon Blanc
Sprig of chickweed for garnish

Pick Chickweed and snip off the tender ends. Wash in a salad spinner or similar, and dry.
Put Chickweed and gin in a blender or food processor and process about 30 seconds.
Strain the gin through a sieve into a cocktail shaker – press the chopped chickweed to get all liquid out.
Add Sauvignon Blanc and ice – shake well. Strain out ice and pour into cocktail glasses. Garnish with sprig of chickweed.

Cut the newest growth off the chickweed plants.

Ingredients assembled!

It’s the color that makes this drink so appealing… you could almost think it’s a spring tonic!

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