I sat down at my favorite local bar last night and asked the bartender to surprise me with something citrusy. He nodded, grinned, and reached for the gin. “I’m making you a Ulysses,” he said. “Not many people order these anymore, but it’s worth rediscovering.” What landed in front of me was so bright, herbal, and refreshing that I knew I’d be trying to recreate it at home as soon as possible.
The Ulysses is a bit of a mystery in cocktail history. Some folks claim it was born in the 1920s at a Parisian bar full of literary expats discussing James Joyce. Others think the name comes from the Greek adventurer, suggesting it’s meant for those who like to wander off the beaten path. Honestly, I haven’t seen much proof of either story, but there’s something fitting about sipping a drink named for famous journeys – especially when the recipe feels like such a hidden gem.
Strength & Profile
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Most importantly: it tastes fantastic. Gin’s botanicals and the snap of lemon are brightened by fresh mint, while a touch of simple syrup smooths out the edges. Two dashes of orange bitters somehow pull the whole thing together, giving it a subtle, lingering complexity. You get that first tangy hit, a cooling herbal note, and a clean, balanced finish – sort of like the best parts of a Tom Collins and a Southside all in one glass.
Ingredients & Glassware
- 2 oz gin (I like Tanqueray, but honestly, any decent gin works)
- 1 oz fresh lemon juice
- 1/2 oz simple syrup
- 2 dashes orange bitters
- 4–5 mint leaves
- Ice
- Mint sprig, for garnish
This one’s traditionally poured into a coupe glass, but I’ve used a martini glass in a pinch. The wider the rim, the better, since those mint and citrus aromas really hit you as you go in for a sip.
How to Make It
- Add gin, lemon juice, and simple syrup to a shaker.
- Toss in the orange bitters and mint leaves.
- Fill the shaker with ice and shake it hard for about 15 seconds – you want it extra cold and nicely diluted.
- Double-strain into your chilled glass to catch any stray mint bits.
- Garnish with a mint sprig. (A quick slap between your palms releases all those fragrant oils.)
A quick word to the wise: Don’t even think about using bottled lemon juice. I tried that shortcut exactly once and regretted it immediately – this drink really lives and dies by the freshness of its citrus.
For a zero-proof version, I’ve had some luck mixing tonic water with fresh lemon, simple syrup, and muddled mint. Is it exactly the same? No. But it’s still bright, cooling, and perfect for summer evenings.
Food-wise, the Ulysses is surprisingly versatile. I’ve served it with herb-grilled fish, and it played along beautifully. It’s also great next to little things like goat cheese crostini or citrus-marinated olives – anything light and aromatic, really.
If you’re in the mood to experiment, try swapping mint for basil, or throw in a splash of St-Germain if you have it. Meyer lemons, when you can find them, add a gentle, almost floral sweetness that makes this cocktail disappear even faster.
The Ulysses might not have the name recognition of a Martini or Negroni, but that’s part of the fun. Every time I make one, it feels like I’m in on a secret. Last time I brought a pitcher to a dinner party, three people asked for the recipe – and, honestly, I kind of wanted to keep it to myself.
