Mint Sour

2 oz	dry gin
8	big spearmint leaves
3/4 oz	freshly squeezed lemon juice
3/4 oz	simple syrup
2 dashes	Angostura bitters
2 drops	saline solution

Blender muddle the mint leaves in the gin (or, use a muddler on the mint leaves in the gin). Shake with ice, then double strain into a chilled coupe.