So we have been going through a mint thing lately. Every night since we visited Seven Grand it’s been Mint Juleps after work, come rain or come shine. Granted, the process is a bit stunted by the fact that we don’t have an ice crusher, but we’ve been working around that. After all, the bartenders at Seven Grand crush their ice by hand! It’s hard not to feel as though some sort of bartending challenge has been issued when you see guys in vests and button-downs crushing ice cubes with a muddler. Then again, those guys also have biceps the size of my thighs, so what do I know?

Which brings us to the Richmond Gimlet. I’ve had my eye on this drink for, oh, years but mint is (sadly) one of those herbs I never think to purchase. Cilantro, basil and lemongrass are always in my fridge, while nary a mint leaf is to be seen. But now, since the juleps are flowing freely, I have a surplus of mint at my disposal and was finally (finally) able to try Jeffrey’s singular, delightful concoction.

2 oz Tanqueray No. 10 gin
1 oz fresh lime juice
1 oz simple syrup
large sprig fresh mint

Shake ingredients well over ice. Strain into a chilled cocktail glass and serve.

Holy Mary, Joseph and baby Jesus is this good. It’s like springtime skipping across your tongue, trailing the sweet flowery essence of gin and the bright, happy flavor of mint.

Frankly, after a description like that, I don’t know what else there is to say. All hyperbole aside, it’s a damn fine drink and you should make one forthwith.