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2 oz Tanqueray Ten, 1 oz fresh lime juice, 1 oz simple syrup, 2 sprigs of mint, Perrier. Muddle one of the mint sprigs with the lime juice, and simple syrup in the bottom of a tall mixing glass. Add Tanqueray Ten and shake well. Pour into a goblet over crushed ice and stir until the outside of the glass frosts. Top with Perrier and garnish with the sprig of mint. **Thought to originate in Long Island, New York, this cocktail became the specialty of the house at the famous 21 Club in Manhattan.

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