Tick of the Clock
This recipe’s got moxie – just look at how much bitters it calls for! It’s a bold invention by mixologist Joe Robinson at Detroit’s Standby bar & restaurant.
This recipe also calls for a generous portion of ginger syrup, but it’s highly dependent on the sweetness of your ginger syrup. If yours tastes like candy, put a little bit less in your mix.
Shake with ice and strain into ice-filled short glass. Slap a sprig of mint between your palms to release the fragrant oils, and tuck it into the edge of the glass.