8 to 10 fresh mint leaves
¼ oz. lemongrass-ginger simple syrup (see recipe below)
1 oz. freshly squeezed and strained lemon juice
1 ½ oz. Beefeater 24 Gin
½ oz. Domaine de Canton Ginger Liqueur
1 ½ oz. club soda
1 mint top and 1 fresh slice of ginger root, for garnish
 
In a mixing glass, lightly muddle the mint with the syrup and lemon juice. Add the other ingredients and fill shaker half way full of ice. Shake to chill, combine and add soda. Drop the drink into a tall highball or collins glass and add additional ice as needed. Garnish with mint and the ginger root.
 
This herbal cocktail was created by Patricia Richards, property mixologist for the Wynn Las Vegas hotel. It is served at the hotel’s restaurant Wazuzu.