Serve in aZombie or Collins glass
Edible flowers (preferably orchid) & mint sprigs bouquet
How to make:
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice. Churn to integrate and top with more crushed ice.
|10 fresh||Mint leaves|
|2 fl oz||Hayman's London Dry Gin|
|3/4 fl oz||Giffard Orgeat Syrup|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|2 dash||Orange Bitters by Angostura|
Read about cocktail measures and measuring.
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
An Army & Navy-style almond and mint gin sour served tall and frappe.
Adapted from a recipe created by Sierra Kirk, bar manager at Hale Pele in Portland, Oregon, USA.