Subtly mentholic with plenty of bright acidity, this is a perfect low ABV session cocktail for cookouts or post-hike aperitifs.
Ingredients
- 1 ½ oz La Cigarerra Manzanilla
- ¾ oz Artemisia Mentha
- ½ oz Gogi Berry-Mint Syrup (recipe below)
- ⅓ oz fresh grapefruit juice
- 2 dashes Bittermens Hopped Grapefruit Bitters
- Lemon rind
Preparation
- Combine the Manzanilla, Mentha, Gogi Berry-Mint Syrup, and bitters in a shaker over ice. Stir to combine.
- Strain into a coupe glass over ice and garnish with the lemon rind.
For the Gogi Berry-Mint syrup: combine 2 cups of fresh, chopped spearmint and 11/2 cups dried Gogi berries in a large pot. Add 2 cups of water, or enough to just cover. Bring to a boil and simmer, covered for 5 minutes. Remove from the heat and allow to steel for another 15 minutes. Strain, returning the liquid to the pot. Add 2 cups sugar, warm on medium heat, and stir until the sugar completely dissolves. Store in the refrigerator.
