Mint leaf (float or peg/stick to rim)
How to make:
Lightly MUDDLE mint (just to bruise) in base of stirring glass. Add other ingredients, STIR with ice and fine strain into chilled glass.
|5 fresh||Mint leaves|
|2 fl oz||Hayman's London Dry Gin|
|2 dash||Peach bitters|
|1/12 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) (optional)|
|1/3 fl oz||Chilled water (optional)|
Read about cocktail measures and measuring.
This Martini-style classic was originally devoid of sugar syrup but the hint of sweetness mellows the gin and balances the bitters. Alternatively, use Old Tom gin and omit sugar. The splash of chilled water in our recipe helps open and stretch this cocktail.
Adapted from Harry MacElhone's 1926 Harry's ABC of Mixing Cocktails where Harry credits this cocktail to "E. G. de Gastreaux of Canal and Vine Streets, Cincinnati, 1903." Harry also says to "Serve with an olive" but this this accoutrement is omitted when the Derby Cocktail later reappears in Harry Craddock's 1930 The Savoy Cocktail Book.