Classics
A few fresh mint leaves turn an equal-parts gin-and-vermouth structure into something unusually green, brisk, and quietly refreshing.
Reference: Hugo Ensslin · 1917 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
Gin and two vermouths chilled with mint for a cool herbal lift.
Taste: fresh mint · juniper · sweet herbs
London dry gin
20ml
Dry vermouth
20ml
Sweet vermouth
20ml
Fresh mint leaves
six small leaves
5ml
How to make it
Add the gin, both vermouths, and mint leaves to a shaker filled with cold ice.
Shake briefly and firmly so the mint perfumes the drink without becoming muddy.
Fine strain into a chilled coupe and place one small mint leaf on the surface.
Source: DosVermuts adaptation of Hugo R. Ensslin, Recipes for Mixed Drinks (1917), p. 13 · A trusted classic — make it as-is, scale it, or twist it.
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