Garnish:
Mint sprig
How to make:
STIR all ingredients with ice and strain into glass filled with crushed ice.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1 1⁄2 fl oz | Cranberry juice |
| 1⁄2 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1⁄2 fl oz | Kleos Mastiha |
| 4 drop | Bob's Bitters Peppermint bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Gin's botanical complexity combined with minty and mastiha freshness and a pink hint of cranberry fruitiness makes for a cleansing after-dinner digestif.
History:
Created by yours truly (Simon Difford) in August 2015 at the Cabinet Room, London, England and named after one of my favourite New Orleans' bands, Mark and the Pentones, whose album was playing at the time of the drinks creation.
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