In her riff on a classic highball, Gillian White relies heavily on mint’s aromatics, shaking the herb directly into the cocktail and using it as a garnish. “I know some people think mint can be a useless garnish or ‘frilly,’ but I think it really helps transform a drink,” she explains. With its base of London dry gin, génépy and grapefruit liqueur, this intentionally low-ABV cooler was designed for New Orleans summers.
- 1 ounce gin, preferably Beefeater
- 3/4 ounce grapefruit liqueur, preferably Giffard Pamplemousse
- 3/4 ounce génépy, preferably Dolin Génépy des Alpes
- 3/4 ounce lime juice
- 12 drops celery shrub, preferably Bittermens Orchard Street Celery Shrub
- 4 mint leaves
- soda water, to top
Garnish: mint sprig
- Combine all ingredients save for soda water over ice in a cocktail shaker.
- Shake and double strain into a Collins glass over ice.
- Top with soda water and garnish with mint.