A lovely sour. We substituted Italicus for the Creme de Menthe, dialled the sugar syrup down to 10ml and, finally, once everything else was in the Coupe, instead of the mint leaf, added the dash of Angostura Bitters as a floated garnish...visually very pleasing for us.

Very nice drink. Be careful about the mint, it's there to just provide an accent and enhance the juniper notes. Maybe on the sweet side for a sour but balanced nonetheless.

Ah. My first cocktail of this website. I remember its powerful mintiness, with some botanical complexity. I made this first without the bitters, then I made it again with it, shaking my world. The salt actually makes it balanced.

A lovely cocktail with an equally lovely complexity and evolution. We enjoyed our first ones with a square of dark chocolate!

As an experiment, I am going to add 1/4oz of creme de cacao to this recipe, just to see what happens. Will report back.

very tasty I love the citrus and mint Great cocktail to decorate the christmas tree by

Too minty. Scale back the crème de menthe

Dial back the sugar syrup to 12.5 ml and it’s delicious