2 oz. Gunpowder gin
½ oz. Gunpowder green tea
½ oz. Celery juice
¼ oz. Mint simple syrup
¼ oz. Lemon juice
¼ oz. Aquafaba
Dropperful of Bitterman’s Orchard Street celery shrub
Mint sprig

Mix all ingredients in a shaker cup over ice and shake well. Strain off ice and dry shake to make a foam. Pour into a coupe and garnish with fresh mint sprig.

Lisa Doughty of 456 Fish in Norfolk, VA, created this recipe.