Eve’s Pot Liquor 

Keyatta Mincey-Parker | Atlanta

Collard greens are indigenous to both LaGrange, Georgia, and Monrovia, Liberia—where Keyatta Mincey-Parker’s mother and father were raised, respectively. In this cocktail meant to symbolize their love and blending of cultures, collard greens lend a hearty green base and hue. The drink’s name references the liquid left at the bottom of a pot (a staple of Southern cooking) after cooking the leafy vegetable. Apple juice adds sweetness and texture, while the saline drops and vegetal aloe vera liqueur pull all the elements together.


Serving: 1

  • 1 1/2 parts BOMBAY SAPPHIRE gin
  • 1/2 parts Chareau aloe liqueur
  • 3/4 parts lemon juice 
  • 3/4 parts simple syrup (1:1)
  • 1 part green apple juice (see Editor’s Note)
  • 1/2 part collard green juice (see Editor’s Note)
  • 2 drops saline solution (see Editor’s Note)

Garnish: collard green chip (see Editor’s Note)

  1. Combine all ingredients in a tin with ice.
  2. Shake hard, and double-strain into a coupe.
  3. Garnish with a homemade collard green chip. 
Editor's Note

Green apple juice
Core a green apple, leaving skin on. Push it through a juicer, and use resulting liquid without straining.

Collard green juice
Juice 2 cups of whole collard green leaves.

Saline solution
Combine 0.7 ounces of salt and 2.7 ounces (1/3 cup) of warm water in a pot, and simmer until dissolved.

Collard green chip
Cut a section of collard green leaf away from the stem. Rub with olive oil, sprinkle with salt, and roast in oven at 250° F for 20 minutes.