Serves
1
|
60 ml
|
Tanqueray No. Ten gin
|
|
15 ml
|
lemon juice
|
|
15 ml
|
lime juice
|
|
15 ml
|
sugar syrup
|
|
4-6
|
mint leaves
|
|
To garnish:
|
mint leaf
|
|
1
|
Shake all ingredients well with ice and fine-strain into a chilled cocktail glass.
|
This recipe was published in January 2013. Videography by Byron Keane.
RECIPE Jason Williams, Group Bars Manager, Keystone Group, Sydney