The Hippocrene

• 1 1/4 ounces gin
• 3/4 ounce ginger liqueur (domaine de canton)
• 1/2 ounce fresh grapefruit juice
• 1/4 ounce fresh lemon juice
• 1 tablespoon mint tea (brewed at double strength) and chilled
• 2 ounces dry, sparkling wine
• Fresh basil, for garnish
• Dash or two grapefruit bitters

1. Single-glass preparation: Combine all ingredients except sparkling wine, basil, and bitters (if using) in a mixing glass over ice.
2. Stir and strain into a glass and top with remaining ingredients.
3. Punch preparation: Combine all ingredients (in greater quantities) except sparkling wine, basil and bitters in an adequately sized serving bowl, along with some large blocks of ice.
4. It's best to let this mixture chill and dilute a little while before adding everything else, but if time is short, it could be refrigerated beforehand and water (sparkling or still) can be added along with the rest of the ingredients at service time.
5. The basil should still be added directly to the glass, as it is the aroma and not necessarily the flavor that you're after.
6. It would also be nice to garnish the mixing bowl with some citrus slices, for color and a generally vigorous appearance.

gin, ginger liqueur, fresh grapefruit juice, lemon juice, mint tea, sparkling wine, fresh basil, bitters

Taken from cooking.nytimes.com/recipes/1015678 (may not work)