Serve in aMartini glass
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||Orange juice (freshly squeezed)|
|1/4 fl oz||Giffard Grenadine syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.