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|
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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.