Mint Limeade (Non-alcoholic)

Serve in a Collins glass...
12	fresh	Mint leaves
1½	fl oz	Freshly squeezed lime juice
1	fl oz	Pressed apple juice
¾	fl oz	Sugar syrup (2 sugar to 1 water)
	Top up with	Lemon-lime soda

Display recipe in:

How to make:

Lightly MUDDLE (just to bruise) mint in base of shaker. Add next three ingredients, SHAKE with ice and fine strain into ice-filled glass. TOP with lemonade, lightly stir and serve with straws.

Garnish:

Mint sprigs

Comment:

Superbly refreshing, mint and lime served long.

About:

Created in 2006 by yours truly (Simon Difford), London, England.

Previous Cocktail

Tuxedo Cocktail No.3 (Lowe & Straub's recipe)
STIR all ingredients with ice and strain into chilled glass.

Next Cocktail

Abacaxi Ricaço
Cut the top off a small pineapple and carefully scoop out the flesh from the base to leave a shell with 12mm (½ inch) thick walls. Place the shell in a freezer to chill. Remove...

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com