Ingredients
10 Each, Fresh, Medium-Sized Mint Leaves
0.75 oz. Freshly Squeezed Lemon Juice, strained of seeds & pulp
0.25 oz. Light Agave Nectar
1.5 oz. Yamazaki 12 year old single malt
0.5 oz. Domaine de Canton Ginger Liqueur
3 oz. Fever-Tree Ginger Ale
Method
In a clean bar mixing glass, place mint with lemon juice. Lightly muddle mint to release its oils. Add remaining ingredients, except for ginger ale. Fill mixing tin 2/3 full of ice. Cover mixing glass of ingredients over mixing tin of ice, creating a seal. Shake well to combine. Remove mixing glass and set it aside.
Add Fever-Tree Ginger Ale to mixing tin with cocktail. Gently stir with a bar spoon to combine ingredients. Using a Hawthorne strainer, strain contents from tin over fresh ice into a Collins glass. Garnish with a long mint stalk with beautiful mint top attached, removing lower leaves of mint from stalk. Serve.
(*Fever Tree Ginger Ale has a natural ginger flavor and is recommended over regular ginger ale for this recipe. Using ginger beer instead will give even more ginger spice, so you would likely bring down the ginger liqueur.)
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