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.
Delicate with subtle hints of mint, orange and gin.
Origin: This drink first appears (along side 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.