Garnish:
Mint leaf
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 wine |
| 1/4 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1/4 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
Read about cocktail measures and measuring.
Review:
A great grassy, minty digestif with a good balance between acidity and sweetness.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
MINT COCKTAIL
Harry Craddock, 1930
Soak a few sprigs of fresh mint for two hours in a glass and a half of White Wine. Add half a glass of Crème de Menthe, 2 glasses of Gin and 1½ glasses of White Wine. Ice and shake thoroughly.
Serve with a sprig of mint tastefully arranged in each glass.
Nutrition:
One serving of Mint Cocktail contains 200 calories.
Alcohol content:
- 1.8 standard drinks
- 23.96% alc./vol. (47.92° proof)
- 25.2 grams of pure alcohol
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