Ingredients
- 2 oz. gin
- 1/2 tbsp. simple syrup
- 1/2 oz. lemon juice
- champagne
Preparation
Mix the first three ingredients (or shake with ice), pour into champagne flute. Top with champagne.
Esquire
Shake liquid ingredients well with ice and strain into a chilled coupe. Garnish with mint leaf.
Rosie Schapp, New York Times
Remove ~40 small mint leaves, wash, and place in bowl. Cover with 1/4 c. bourbon and soak for 15 minutes. Gather the leaves in paper towel and wring out over the bowl. Dip the bundle again, and repeat the process several times.
Prepare 1:1 simple syrup using the water and sugar; cool.
Pour 3 1/2 c. bourbon into a large bowl or pitcher. Add 1 c. of the simple syrup. Add the mint extract 1 tbsp. at a time until there is a mild mint taste to the mix (each batch is different). [CP: I used all of it the first time I made the recipe.] Refrigerate for at least 24 hours to meld flavors.
Fill a glass 1/2 full with shaved ice. Add a mint sprig. Fill the rest of the way with shaved ice. Fill glass with julep mixture and serve.
Bill Samuels, Food Network
Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.
Kindred Cocktails
Combine in a cocktail shaker. Shake vigorously without ice until frothy. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.
David Mangiantine, Bar Manager, Farmstead, via Spirit Magazine, Feb. 2013
Shake over ice, strain into small cocktail or scotch glass.
Mark Allen, Red Feather Lounge, Boise, ID, via Imbibe Magazine
Shaken, strained over ice in a rocks glass. Garnished with an orange twist.
Kyle Ford, via San Francisco Cocktail Week
Stir ingredients with ice, garnish with twist.
Jamie Boudreau, spiritsandcocktails.com
Put all ingredients in a cocktail shaker with ice and shake vigorously. Pour into cocktail glass with a cinnamon-sugar rim. Garnish with a slice of fresh apple.
Mario Batali, New York Times Magazine