- SERVINGS: makes 1 drink
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
- 1 ounce Campari
- 3/4 ounce fresh lime juice
- 1 ounce chilled club soda
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.