Serve in aFizz or Highball (8oz to 10oz)
How to make:
Lightly MUDDLE mint in base of shaker (just to bruise). Add next three ingredients, SHAKE with ice and fine strain into (empty) chilled glass. TOP with soda.
|7 fresh||Mint leaves|
|2 fl oz||Rutte Dry Gin|
|1 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|Top up with||Soda from siphon|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Thought to have been created at the Southside Sportsman's Club in Long Island, New York in the 1890s when the style of drink known as a Fizz was at the height of its popularity.
This recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
A minty Collins.