This refreshing drink, its name a play on its most pronounced flavor rather than an indication of its era, was created by bartender Marcovaldo Dionysos and rose to popularity while on the menu at Absinthe in San Francisco. Dionysos based it on the Favorite Cocktail in Jacques Straub’s 1914 book, “Drinks,” ramping up the spicy ginger flavors with an infused simple syrup.
- 8 to 10 mint leaves
- 3/4 ounce ginger syrup
- 2 ounces London dry gin
- 1 ounce lemon juice, freshly squeezed
- Ginger ale, to top (about 2 ounces)
- Garnish: mint sprig
Add the mint leaves and ginger syrup into a Collins glass and gently muddle.
Add the gin, lemon juice and ice.
Top with the ginger ale and gently stir to combine.
Garnish with a mint sprig.