French Pearl (Educated Barfly) Recipe

Specs: 2oz Gin (I used Bombay Premier Cru), 0.75oz Fresh Lime Juice, 0.75oz Simple Syrup, Absinthe Rinse (c.0.25oz), 6-8 Mint Leaves, Mint Leaf Garnish

Preparation: Add mint leaves, lime, simple syrup and gin to a shaker tin. Gently press to release mint oils with a muddler. Add ice and shake till well chilled. Rinse a chilled coupe (using an atomizer or simply add a little and swirl around). Double strain into the coupe and float a mint leaf on the top.

Notes: First time having this one. Extremely cooling and refreshing. Beautiful balance of citrus, anise and mint.