Highbury Cocktail
Bonnie Dickerson

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1 cocktail

  • 4–5 leaves fresh mint
  • ½ ounce fresh lemon juice
  • ½ ounce Ribena syrup
  • 2 ounces Hendrick’s gin
  • ¼ ounce Domain de Canton ginger liqueur
  • 1 dash (7 drops) dandelion and burdock bitters

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.

  • From John Ingram of Parlor Market, Jackson, MS

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