7 fresh italian parsley sprigs |
3 tablespoons sarticious, tanqueray no. ten, or martin miller's gin |
8 very thin slices green onion tops |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon white verjus or white grape juice |
1 tablespoon simple syrup |
2 teaspoons pickling liquid reserved from pickled pearl onions |
1 cup ice cubes |
5 pickled pearl onions |