Garnish:
Mint sprig
How to make:
Lightly MUDDLE (only to bruise) mint with gin in base of shaker. Add other ingredients, SHAKE with ice and fine strain into glass half filled with crushed ice. CHURN (stir) drink with ice using a barspoon. Top the glass to the brim with more crushed ice and churn again. Serve with straws.
| 12 fresh | Mint leaves |
| 2 fl oz | Rutte Dry Gin |
| 1⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
As Victor says of this gin based Julep, "This is a hell of a drink."
History:
Adapted from a recipe in the 1947 Trader Vic's Bartender Guide by Victor Bergeron.
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