Maverick
Ingredients
- 7 fresh Mint leaves
- 3⁄4 oz Tanqueray London Dry Gin
- 3⁄4 oz Bittersweet orange-red aperitivo
- 3⁄4 oz Lemon juice
- 1⁄2 oz Ginger syrup (equal parts ginger juice to caster sugar by weight
Method
Glass:
Photographed in an Urban Bar 1920 Alto Coupe 18cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered crystallised ginger.
Method:
- Gently MUDDLE mint in base of shaker (just to bruise).
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with skewered crystallised ginger.
History:
Adapted from a recipe created by Mike McCollum at Attaboy in Nashville, Tennessee.
Review:
A minty gin-fresh riff on Sam Ross' Mosquito, and perhaps a little more approachable.
