Garnish:
Mint leaf
How to make:
SHAKE first three ingredients with ice and fine strain into chilled glass. TOP with champagne.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| Top up with | Brut Champagne |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
A classic, minty digestif.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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