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 white wine |
| 1⁄4 fl oz | Giffard Menthe Pastille |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
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Comment:
A great grassy, minty digestif with a good balance between acidity and sweetness.
About:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
