Juice fresh lemons and limes, then measure the requested amounts (0.75 oz lemon, 0.5 oz lime). Strain the juice through a fine-mesh sieve to remove pulp and seeds for a cleaner cocktail.

If using syrups that are not ready, make simple syrup by dissolving equal parts sugar and hot water and cooling. For demerara syrup, use a 2:1 or 1:1 ratio of demerara sugar to water and stir until dissolved; cool before using.

Mixing the Cocktail

Combine Spirits and Citrus

In a cocktail shaker, add 1.5 oz gin, 0.5 oz dark rum, 0.5 oz triple sec, the measured lemon and lime juices, 0.5 oz simple syrup, and 0.25 oz demerara syrup.

Add Bitters

Add 2 dashes Angostura bitters and 1 dash orange bitters to the shaker.

Shake with Ice

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted.

Strain

Double-strain the mixed cocktail into an ice-filled highball or Collins glass (or serve straight up in a coupe if you prefer). Use a Hawthorne strainer and a fine mesh strainer to remove ice shards and any remaining pulp.

Top with Soda

Gently top the strained cocktail with 2 oz club soda to add lift and effervescence. Do not stir vigorously—use one gentle stir to incorporate.

Garnish & Serve

Express the oils from a lemon twist over the drink: hold the twist over the glass and give it a quick squeeze so the citrus oils spray onto the surface. Rim the glass with the twist and drop it in.

Slap the mint sprig between your palms once to release the aroma, then place it gently on top of the drink. Serve immediately.

If batching for a party, combine all base ingredients, juices, syrups, and bitters in a pitcher, chill, and add club soda and garnish individually when serving to preserve carbonation and aroma.