There’s nothing prickly about this mix of gin, Japanese whisky, lemon juice and mint.
1 1/2 oz. genever-style gin (such as Anchor Genevieve)
1/2 oz. Yamazaki 12-year whisky
1/4 oz. fresh lemon juice
6 fresh mint leaves
1/2 oz. Cardamaro (an Italian amaro)
Tools: shaker, muddler, strainer, fine strainer
Garnish: freshly cracked black pepper and a mint sprig
In a shaking tin gently muddle the mint with the lemon juice. Add remaining ingredients and shake with ice to chill. Double strain into an ice-filled rocks glass. Garnish.
Vandaag, New York City