Mike Drop
Hi-Lo bartender Ryan Barott created this drink in my honor (awww!) for my birthday. Drop the mic!
He calls this a great early summer cocktail, relying on the garden for inspiration. It's both herbaceous and citrusy, but still lets the gin steal the show.
Garnished with a wide swath of lemon peel (called a Horse's Neck) and a few mint leaves attached, it's a visually striking drink as well!
Recipe:
- 2 oz Tattersall Gin
- ¾ oz Thyme/Rosemary syrup*
- ½ oz lemon juice
- ¼ oz Dolin Dry Vermouth
- ¼ oz Bénédictine
- 2 dashes Regan's Orange bitters
*To make Thyme/Rosemary ("Thyro") syrup: prepare a 1:1 simple syrup, but add a handful of fresh thyme and rosemary leaves during the boil. Strain, bottle, and refrigerate.
Instructions:
Combine all ingredients and shake over ice. Strain and serve over large rock of ice in a lowball glass. Garnish with an orange peel and mint leaves.
Hi-Lo Diner is a 1957 Fodero diner that started its life as the Venus Diner in Gibsonia, PA. After closing in the early 21st century, it was transported to Minneapolis to continue the great American tradition of from-scratch diner food -- both old favorites and new classics -- and a full bar menu.
4020 East Lake Street
Minneapolis, MN 55406
(612) 353-6568