Serve in aCollins glass
How to make:
Lightly MUDDLE (just to bruise) mint in base of shaker. Add next three ingredients, SHAKE with ice and fine strain into chilled glass. TOP with soda, lightly stir and serve with straws.
|12 fresh||Mint leaves|
|2 fl oz||Rutte Dry Gin|
|1 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|Top up with||Thomas Henry Soda Water|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Exactly what the name promises.
Adapted from a recipe in the 1942-72 Trader Vic's Bartender's Guide by Victor Bergeron.
For the full story behind the origins of the Collins and its many variations see our Collins page.