1 oz Gin, Plymouth (Szechuan peppercorn infused)
1 oz Gin, Beefeater
1 1⁄2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄2 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.

Cocktail summary
Posted by DrSid on 9/15/2016
Created by
Joaquin Simo, Death & Co, New York City
Is an
authentic recipe

Death & Co cocktail book, p.161

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5 stars
(4 ratings)
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  • Subbed Lillet Blanc for bianco vermouth, 3:1 demerara/simple syrup for cane syrup. — ★★★★★
  • Refreshing, summery, with a slight spicy finish. — ★★★★★
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