Bar Chef Marco Dionysos of
Pesce - San Francisco,
CA
Adapted by StarChefs.com
Yield: 1 Serving
Ingredients:
- 2 ounces gin
- ¾ ounce Maraschino liqueur
- ½ ounce lemon juice
- Mint, muddled
Method:
Combine all ingredients in cocktail shaker and mix well.
Place additional mint in a tall cocktail glass and add ice. Pour
the cocktail over the ice and mint.
