Sensation Cocktail


* 6 to 8 mint leaves
* 1/2 ounce maraschino liqueur
* 1 1/2 ounces gin
* 2/3 ounce fresh lime juice

In a mixing glass, muddle the mint with a few ice cubes and the maraschino liqueur until the mint is broken into very small pieces. Add more ice, the gin, and lime juice, and shake until cold. Strain into a sugar-rimmed cocktail glass.

I’ve owned my copy of The Art of the Bar for over two years but had never made this gem until yesterday. I was flipping through the pages looking for something cold and refreshing after a long day and the Sensation jumped out at me. I don’t know how I missed it for so long.

And refreshing it was. I used mint fresh from the garden, going with the high end of eight leaves, and ended up with a fantastic tart/sweet/minty cocktail. It went very well with our dinner of broccoli udon with peanut sauce and it was the perfect thing to sip on the porch while the sun went down.

Recipe from The Art of the Bar.

Comments 6 Comments So Far

Lauren |

That looks amazing. Especially since I’m just getting into gin again. My Grandmother talked me into making Salty Dogs with gin. So good.

Kenn |

If you’re just starting out with gin, or starting over again, try using it in place of vodka in any vodka cocktails you like. I’ve had some pleasant surprises doing this at bars that have vodka-based specialty drinks. And definitely try this recipe.

AlchemistGeorge |

Hmm, a “Southside” plus maraschino liqueur. I would have thought it would be too sweet, but we are crazy about Luxardo’s maraschino, so we’ll have to try it. Why didn’t I buy a bottle yesterday??

Kenn |

Your comment reminded me of this cocktail at a most opportune time. We’re in the middle of a heat wave here in Portland and now I’m thinking that fresh mint is just the thing to cool us off a bit…


that drink is so delicious! the infamous alberta, formerly of the orbit room in san francisco, would make those for us, but she called them ‘the last word.’

Kenn |

Close. The Last Word is similar but it also includes green chartreuse and does not use mint. Both are excellent.