Courtesy of the Mondrian Hotel Bar
Makes 1 cocktail

INGREDIENTS

• 3 sprigs mint (reserve 1 for garnish)
• 1/2 ounce (15 ml) agave syrup
• 1/2 ounce (15 ml) lime juice Lychee and Melon Infused Bulldog Gin
• 1 ounce (30 ml) Pineapple, Apple & Mint Juice
• 4 or 5 ice cubes for shaking
• Crushed ice

INSTRUCTIONS

1. To a cocktail shaker, add 2 sprigs of the mint and the agave syrup; lightly muddle mint.
2. Add all other ingredients, except the crushed ice, and shake well to chill.
3. Pack a Collins glass with crushed ice, strain the cocktail into it, and garnish with the remaining mint sprig.

*Blueprint juices are available online