Garnish:
Mint leaf
How to make:
Lightly MUDDLE mint in base in shaker (just to bruise). Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 7 fresh | Mint leaves |
| 2 fl oz | Rutte Dry Gin |
| 1 fl oz | Noilly Prat Extra Dry |
| 1⁄4 fl oz | Freshly squeezed orange juice |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Delicate with subtle hints of mint, orange and gin.
History:
Origin: This drink first appears (alongside Tipperary No.1) in Harry Craddock’s 1930 The Savoy Cocktail Book where he stipulates 2 mint sprigs, 1 dry gin, 1 dry vermouth, ½ grenadine and ½ orange juice. We’ve adapted our recipe from David Embury's later, The Fine Art of Mixing Drinks.
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