Waterloo Sunset

1 oz Gin, Plymouth (Szechuan peppercorn infused)
1 oz Gin, Beefeater
12 oz Bianco Vermouth, Dolin
1 12 oz Watermelon juice
34 oz Lime juice
12 oz Cane syrup
7 lf Mint
1 spg Mint (as garnish)
Gently muddle the mint leaves and syrup in a shaker, shake with ice and the remaining ingredients. Double strain over 1 large ice cube in a DOF glass. Garnish.
Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.
From other users
  • Refreshing, summery, with a slight spicy finish. — ☆☆☆☆☆
  • Subbed Lillet Blanc for bianco vermouth, 3:1 demerara/simple syrup for cane syrup. — ☆☆☆☆☆
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