Gin Smash à la Byron
Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from O.H Bryon, The Modern Bartenders' Guide, 1884 and appears in Dead Reckoning.
- 2 1/2 oz. Bols Genever
- 3/4 oz. lemon sherbet
- 1/2 oz. lemon juice
- 6-8 mint leaves
- 3 dashes celery tincture
Add all ingredients to a shaker with ice and shake vigorously. Strain into a smash glass.