Serve in aCoupe glass
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass. (There's no need to muddle mint if a good shake and ice is used.)
|12 fresh||Mint leaves|
|2 fl oz||Rutte Dry Gin|
|1 fl oz||Sauvignon blanc white wine|
|1/4 fl oz||Giffard Menthe Pastille white crème de menthe|
|1/4 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A great grassy, minty digestif with a good balance between acidity and sweetness.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.