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 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.
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.
Join the Discussion
... comment(s) for Mint Cocktail
You must log in to your account to make a comment.