Method:Â Add all ingredients except mint leaves to shaker. Slap or spank a handful of mint leaves to release the aroma & oils (do not muddle) Add ice, shake and strain over ice in cocktail glass.
Vernors Reduction Syrup
- 1 part Vernors Ginger Ale (20 oz.)
- 1/2 part Sugar
- 1.5 oz of cold pressed ginger juice
Method:Â Boil for 20-25 minutes until reduced. Stir often.
Garnish:Â Mint leaves, Mango Rose (or fan)
Glassware:Â Old-Fashioned/Rocks Glass
No Comments