Adapted from a recipe by Jeffrey Morgenthaler, Head Bartender, El Vaquero, Eugene, Oregon.
|Ingredients:||2 ounces Tanqueray No. TEN gin
1 1/2 ounces fresh lime juice
1 1/4 ounce simple syrup
Large mint sprig, for garnish
|Directions:||Fill a cocktail shaker two-thirds full of ice and add the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass.|