East Egg

Serves
1 glass

from Mixologist Matt Sayer of The Willcox Hotel in Aiken, SC

2 ounces gin

½ ounce house-made mint reduction (recipe follows)

½ lime for garnish

Mint Reduction

1 cup water

½ sugar

50 mint leaves

Cocktail

Combine all ingredients in a cocktail shaker and strain over crushed ice into a highball glass.
Drizzle with mint reduction, top with a squeeze of lime juice, and garnish with lime.

Mint Reduction

Bring all ingredients to a boil.
Let simmer for 15 minutes then blend and triple strain for a flawlessly smooth consistency.