What a fitting name for such an elegant drink, created by London Academy of Bartending founder and mixology scholar Douglas Ankrah. If you’re like us and somehow ended up with forty-seven bottles of bitters of every conceivable flavor, this drink is a great place to show them off. We like peach bitters here, but anything floral or fruity will likely be just as wonderful.
- 6 leaves Mint
- ¼ part Simple syrup
- 2 part Gin or Botanical gin or Old Tom gin or Aged gin
- ½ part Elderflower liqueur
- ½ part Lemon juice
- 2 dashes Peach bitters or Lavender bitters or Orange bitters or Grapefruit bitters or Lemon bitters or Cherry bitters or Rhubarb bitters
Muddle the mint leaves (gently) and simple syrup in your shaker, and then add all the other ingredients, plus ice. Shake and strain into a chilled cocktail, coupé, or champagne glass, and garnish with a big leaf of freshly-slapped mint (float it right on top), or a wide twist of lemon.
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