High Ball Stepper

Benjamin Amberg, Clyde Common | Portland, OR

photo: Lizzie Munro
high ball stepper

Served in a can of berry LaCroix, Benjamin Amberg’s High Ball Stepper brightens the botanicals of gin with fresh mint syrup and a squeeze of lime in this modern take on the classic Collins construction.

Ingredients

Serving: 1

  • 1 can berry LaCroix
  • 1 can berry LaCroix
  • 3 ounces London dry gin
  • 3 ounces London dry gin
  • 1 1/2 ounces lime juice
  • 1 1/2 ounces lime juice
  • 3/4 ounce mint syrup (see Editor's Note)
  • 3/4 ounce mint syrup (see Editor's Note)

Garnish: raspberries, blackberries, blueberries, mint and a straw

Directions
  1. Pour out half of the berry LaCroix and set aside.
  2. Combine remaining ingredients in a mixing tin and shake with cracked ice.
  3. Fine strain into the can using a small funnel.
  4. Garnish with raspberries, blackberries, blueberries, mint and a straw.
Editor's Note

Mint Syrup:
1 medium bundle of mint
8 ounces simple syrup (2:1, sugar:water)
Boiling water

Blanch the mint in boiling water for 15 seconds then plunge into an ice water bath for 1 minute. Blend the mint with the simple syrup until uniform. Strain through a fine mesh strainer to remove solids.

Tagged: LaCroix

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