Bonnie Dickerson Serves1 cocktail From John Ingram of Parlor Market, Jackson, MS Ingredients 4–5 leaves fresh mint½ ounce fresh lemon juice½ ounce Ribena syrup2 ounces Hendrick’s gin¼ ounce Domain de Canton ginger liqueur1 dash (7 drops) dandelion and burdock bitters Directions First, muddle the mint with the lemon juice and Ribena syrup. Second, add the Hendrick’s, Domain de Canton, and bitters. Add ice and shake. Strain through a microfine strainer into a chilled cocktail coupe. Garnish with mint sprig.