Dinah Cocktail

Pro tips

• Muddle mint gently to release oils without crushing leaves, which can turn the drink bitter.
• Use fresh-squeezed lemon juice, not bottled, for better flavor balance and natural acidity.
• Chill your glass with ice before building the drink to maintain proper temperature without over-dilution.
• Taste for sweetness after adding powdered sugar—adjust to preference as citrus acidity varies by lemon.

Substitutions

• Old Mr. Boston Whiskey → any quality bourbon, rye, or Canadian whisky (adjusts spice and smoothness)
• Fresh Mint → basil or tarragon (changes flavor profile but maintains herbal freshness)
• Powdered Sugar → simple syrup, 1/2 tsp (easier to dissolve without grit)

Equipment

cocktail jigger or measuring spoon · bar muddler or wooden spoon · cocktail glass or rocks glass

Can I use rye or Canadian whiskey instead of bourbon?

Yes. The recipe works with bourbon, blended whiskey, rye, or Canadian whiskey—each brings slightly different spice and smoothness profiles.

How do I properly muddle the mint without bruising it?

Gently press the mint sprigs against the glass with a muddler or wooden spoon to release oils, rather than aggressive crushing, which releases bitter compounds.

Should I chill the glass first?

Yes. Pre-chill your glass with ice or cold water to keep the cocktail cooler longer and improve the drinking experience.

Can I make this drink ahead for a party?

Mix the lemon juice, powdered sugar, and whiskey ahead, but add fresh mint and ice just before serving to preserve mint flavor and prevent dilution.

What's the best way to juice a lemon for this recipe?

Use a hand juicer or citrus press to extract fresh juice. For 1/4 oz, you'll need about 1/2 of a medium lemon.