This gin cocktail contains oxymel, a mixture of vinegar and honey, infused with parsley, sage, rosemary, and thyme. This recipe comes from Humberto Marques, a mixologist at Copenhagen's Curfew Cocktail. <br /> <br />This recipe makes one cocktail, but plenty of oxymel; save the leftovers to add to a different cocktail (or this same one, on a different occasion), a dip, a salad, or more. Marques uses a sous vide method, and so did we. However, he notes that the oxymel can also be made by blending all the ingredients together and refrigerating the concoction overnight.

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