French Pearl
2 oz. gin
scant 1/2 oz. fresh lime juice
1/2 oz. simple syrup
1/8 oz. Pernod
10-12 mint leaves
Mix all liquids, muddle mint leaves, then shake with ice and strain into cocktail glass.
Southside
2 oz. gin
1 oz. fresh lemon juice
2 sprigs mint
1/2 oz. simple syrup
Shake with ice, strain into cocktail glass and garnish with additional mint leaves.
Southside Variation
2 oz. gin
3/4 oz. simple syrup
1 oz. fresh lime juice
2 sprigs mint
dash or two Angostura bitters
Shake with ice, strain into cocktail glass, mint leaves for garnish.
And probably the best....lots of work, but soooooo worth it.
Juliet and Romeo
2 oz. gin
3/4 oz. fresh lime juice
3/4 oz. simple syrup
3 drops rose water (essential !)
3 drops Angostura bitters
3 thin slices peeled cucumber
3 sprigs mint
TINY pinch salt
Muddle cuke, mint and salt. Add gin, juice, simple syrup and rose water. Let stand for 30 seconds, then shake with ice and strain into cocktail glass. Garnish with a floating mint leaf, drop one additional drop of rose water on the mint leaf, and 3 drops of the bitters on the surface of the drink. Created by the Violet Hour in Chicago.
2 oz. good gin, 1 oz St Germaine, dash of dry vermouth, 4 oz. grapefruit juice, 4-5 torn mint leaves. Shake with ice until incorporated, strain, Serve.
You can always make a mint simple syrup (1 c. sugar, 1 c. water, a huge handful of mint, all cooked together) and add that to whatever cocktail is at hand (including iced tea, lemonade, julips, mojitos, gin 'n juice, etc...)!
4 Comments
2 oz. gin
scant 1/2 oz. fresh lime juice
1/2 oz. simple syrup
1/8 oz. Pernod
10-12 mint leaves
Mix all liquids, muddle mint leaves, then shake with ice and strain into cocktail glass.
Southside
2 oz. gin
1 oz. fresh lemon juice
2 sprigs mint
1/2 oz. simple syrup
Shake with ice, strain into cocktail glass and garnish with additional mint leaves.
Southside Variation
2 oz. gin
3/4 oz. simple syrup
1 oz. fresh lime juice
2 sprigs mint
dash or two Angostura bitters
Shake with ice, strain into cocktail glass, mint leaves for garnish.
And probably the best....lots of work, but soooooo worth it.
Juliet and Romeo
2 oz. gin
3/4 oz. fresh lime juice
3/4 oz. simple syrup
3 drops rose water (essential !)
3 drops Angostura bitters
3 thin slices peeled cucumber
3 sprigs mint
TINY pinch salt
Muddle cuke, mint and salt. Add gin, juice, simple syrup and rose water. Let stand for 30 seconds, then shake with ice and strain into cocktail glass. Garnish with a floating mint leaf, drop one additional drop of rose water on the mint leaf, and 3 drops of the bitters on the surface of the drink. Created by the Violet Hour in Chicago.
Serve.