Big-City Cocktails

Ingredients

• 2 sprigs mint
• 1 teaspoon simple syrup (see Tips
• page 191)
• 1/2 ounce (1 tablespoon) freshly squeezed lime juice
• 1 1/2 ounces (3 tablespoons) gin
• 1/2 ounce (1 tablespoon) orange curacao or Paulas Texas Orange liqueur
• 1/2 ounce (1 tablespoon) creme de cassis
• Ice cubes
• Dash of green Chartreuse
• 1 1/2 ounces (3 tablespoons) white rum
• 1 ounce (2 tablespoons) Lillet Blanc
• 3/4 ounce (1 1/2 tablespoons) freshly squeezed lemon juice (about 1 small lemon)
• 1/2 ounce (1 tablespoon) simple syrup (see Tips
• page 191)
• Ice cubes
• Orange peel twists
• for garnish

Instructions

1. Chill a cocktail glass.
2. Using a small wooden spoon or mallet, lightly muddle or press together 1 mint sprig with the simple syrup in the bottom of a mixing glass or cocktail shaker.
3. Add the lime juice, gin, curacao, and creme de cassis.
4. Shake vigorously with ice to chill; strain into the chilled glass.
5. Garnish with the remaining mint sprig.
6. Chill a cocktail glass.
7. Pour a splash of green Chartreuse into the chilled glass, swirl to coat the inside, and dump what Chartreuse remains.
8. In a mixing glass or cocktail shaker, combine the white rum, Lillet, lemon juice, simple syrup, and ice to chill and shake well.
9. Strain into the chilled, Chartreuse-rinsed cocktail glass.
10. Garnish with an orange twist.