|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 blue above.
Delicate with subtle hints of mint, orange and gin.
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.