Scarlet Pimpernel

Gillian White, Sylvain | New Orleans

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.


Serving: 1

  • 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

  1. Combine all ingredients save for soda water over ice in a cocktail shaker.
  2. Shake and double strain into a Collins glass over ice.
  3. Top with soda water and garnish with mint.