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Chris Dimal
6th June at 08:45
Pretty uninteresting. Mostly just mint and sugar with a tiny hint of interest through the dry vermouth.
25th January at 17:04
When you write mint in indigents (not only as garnish) it means we can add mint in sheaker (for muddling)?
26th January at 07:20
Yes, but with good ice, the action of hard shaking breaks up and pulverises the mint, so muddling is arguably unnecessary. However, I like to gently bruise the mint in the base of the shaker before adding other ingredients to give the mint more time to infuse.
18th July 2021 at 22:44
If I don't have wine on hand can I sub an amt of Dolin Blanc?
19th July 2021 at 06:32
The vinous acidity (which balances the creme de menthe) and the grassy notes of sauvignon blanc are key to this cocktail.