I first stumbled upon the Wellesley cocktail tucked away on a hand-lettered chalkboard at a speakeasy in Boston. The bartender, a gin enthusiast with a serious handlebar mustache, convinced me to try it by promising “one sip, and you’ll wonder why everyone isn’t drinking these.” He was right: just one taste – bright with citrus, aromatic with mint – made me an instant convert. I left with the recipe jotted on the back of a receipt and, honestly, it’s been in my summer rotation ever since.
Where the Wellesley comes from is still a bit of a mystery. Some old-school cocktail books pin it to London’s Wellesley Hotel in the roaring twenties, while others point stateside to Massachusetts and the college of the same name. Nobody seems to know for sure, which honestly adds to its under-the-radar charm. What I do know: this cocktail deserves a renaissance.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
At its heart, the Wellesley is all about harmony – a crisp, junipery gin backbone; tangy lemon cutting through; just enough simple syrup for balance; and a whiff of fresh mint that makes the flavors pop without turning the whole thing into mint julep territory. It’s the kind of drink you want to sip outside, shoes off, sun on your face. But it’s just as good before dinner or unwinding after a Tuesday that’s felt longer than it should.
Ingredients & Glassware
Here’s how I make mine (for one glass):
- 2 oz gin (Plymouth is my go-to, but any gin that doesn’t overpower with pine works)
- 1 oz fresh lemon juice
- ½ oz simple syrup
- 3-4 fresh mint leaves, plus more for garnish
- Club soda
- Ice
- Highball or Collins glass (honestly, any tall glass will do in a pinch)
Don’t stress about the glassware – if you want to show off that pale greenish hue or room for lots of ice and bubbles, grab a highball. If you’re limited to Collins glasses or even a sturdy tumbler, don’t let that stop you.
How To Make It
- Fill a shaker with ice.
- Add gin, lemon juice, and simple syrup.
- Toss in the mint leaves – just give them a light slap in your palm first to wake up the oils.
- Shake hard for about 15 seconds. (The tin gets nice and frosty.)
- Strain into a highball full of ice.
- Top with club soda – usually about two fingers, but taste and tweak. Too much and you lose the magic; too little, and it’s a bit boozy.
- Give it a gentle stir.
- Garnish lavishly with mint and, if you’re feeling snazzy, a lemon wheel or ribbon.
A quick word about the mint: Resist the urge to pulverize it. It only needs a gentle crush, otherwise you’ll end up with bitter, swampy notes instead of fresh, herby aroma.
Looking for a nonalcoholic riff? I’ve swapped gin for a mix of cucumber water and extra lemon juice – surprisingly refreshing, especially if you up the mint.
For food pairings, trust me – this cocktail is magic with grilled shrimp, smoked salmon, or pretty much anything with lemon and herbs. I’ve served it alongside creamy cheeses (think ricotta or a soft goat cheese), and the citrus kick cuts right through – everyone asks for seconds. Last Fourth of July, it was a runaway hit with grilled veggie skewers.
Once you’ve made the classic version, don’t be afraid to experiment: try vodka instead of gin for a subtler twist (though I think it loses some soul), or sub lime for lemon if you want an edgier flavor. I’ve even added a splash of elderflower liqueur for a pretty floral hint at spring brunches. For celebrations, swap most of the soda for dry prosecco – that’s the Wellesley Royale, sparkling and festive.
After more than a few rounds of experimentation, my personal rule: less is more with the bubbles and the muddling; focus on bright, fresh flavors. The Wellesley may not be as famous as some old standbys, but it’s a true crowd-pleaser – refreshing, unfussy, and just fancy enough to make a regular night feel special. If you’re looking for a go-to summer cocktail that will surprise your friends and earn you serious bartender points, let this one be your sleeper hit.
