Pall Mall Cocktail

Jay Jones revamps this classic cocktail by using fresh mint instead of crème de menthe, and by utilizing the unique character of Beefeater 24 gin, which he says gives the drink a “virile citrus backbone.”

1 oz. gin
1 oz. sweet vermouth
1 oz. dry vermouth
6 fresh mint leaves
2 dashes Regans’ orange bitters
Tools: mixing glass, barspoon, julep strainer, fine-mesh strainer
Glass: cocktail
Garnish: orange zest

Combine liquid ingredients in a mixing glass. Lightly crush the mint leaves by hand and drop into the mixture. Stir gently, then fill mixing glass with ice and stir well for 20 seconds. Using a julep strainer and a fine-mesh strainer, double-strain the drink into chilled glass to remove all flecks of mint. Cut a thin slice of orange zest and twist over the drink, rub it around the lip of the glass and then use as garnish.

Jay Jones, Pourhouse, Vancouver, B.C.