Eastern Standard Boston
This cocktail is bar manager Jackson Cannon's fourth variation on a drink from Gary Regan's 2003 The Joy of Mixology.Plus: Ultimate Cocktail Guide
8 mint leaves, plus 1 mint sprig
3/4 ounce gin
3/4 ounce Campari
3/4 ounce fresh lime juice
1 ounce chilled club soda
How to Make It
In a cocktail shaker, muddle the mint leaves and crème de cassis. Add ice and the gin, Campari and lime juice. Shake well; strain into an ice-filled highball glass. Stir in the club soda; garnish with the mint sprig.
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