Big-City Cocktails

• 2 sprigs mint
• 1 teaspoon simple syrup (see Tips, page 191)
• 1/2 ounce (1 tablespoon) freshly squeezed lime juice
• 1 1/2 ounces (3 tablespoons) gin
• 1/2 ounce (1 tablespoon) orange curacao or Paulas Texas Orange liqueur
• 1/2 ounce (1 tablespoon) creme de cassis
• Ice cubes
• Dash of green Chartreuse
• 1 1/2 ounces (3 tablespoons) white rum
• 1 ounce (2 tablespoons) Lillet Blanc
• 3/4 ounce (1 1/2 tablespoons) freshly squeezed lemon juice (about 1 small lemon)
• 1/2 ounce (1 tablespoon) simple syrup (see Tips, page 191)
• Ice cubes
• Orange peel twists, for garnish

1. Chill a cocktail glass.
2. Using a small wooden spoon or mallet, lightly muddle or press together 1 mint sprig with the simple syrup in the bottom of a mixing glass or cocktail shaker.
3. Add the lime juice, gin, curacao, and creme de cassis.
4. Shake vigorously with ice to chill; strain into the chilled glass.
5. Garnish with the remaining mint sprig.
6. Chill a cocktail glass.
7. Pour a splash of green Chartreuse into the chilled glass, swirl to coat the inside, and dump what Chartreuse remains.
8. In a mixing glass or cocktail shaker, combine the white rum, Lillet, lemon juice, simple syrup, and ice to chill and shake well.
9. Strain into the chilled, Chartreuse-rinsed cocktail glass.
10. Garnish with an orange twist.

mint, simple syrup, freshly squeezed lime juice, gin, orange curacao, cubes, white rum, lillet, freshly squeezed lemon juice, simple syrup, cubes

Taken from www.epicurious.com/recipes/food/views/big-city-cocktails-382674 (may not work)