The May Sixteenth

Left over mint-infused simple syrup is great in iced tea! If you don’t have a “muddler” you can use the back of a wooden spoon or any other blunt instrument. Also note that with 3 ounces of gin, this is a strong cocktail. It tastes great, but it packs a punch. Just be warned…

Makes 1 drink.

10 large fresh mint leaves
½ ounce mint-infused simple syrup (see recipe below)
3 ounces good-quality gin, like Bombay Sapphire
¾ ounce fresh lime juice
Mint sprig for garnish

Put the mint leaves and the simple syrup in a cocktail shaker; use a muddler to bruise the mint leaves and release their flavor. Add gin, lime juice, and a handful of ice cubes. Shake vigorously; strain into a rocks glass filled with ice. Garnish with a sprig of fresh mint, and enjoy!

 

Mint-Infused Simple Syrup

Simple syrup is equal parts sugar and water, so feel free to halve, quarter, double, or triple this recipe as you see fit. I always make a lot because it keeps indefinitely in the fridge.

Makes 1 cup

1 cup granulated sugar
1 cup water
35-40 fresh mint leaves

In a saucepan, combine sugar and water and heat until the sugar is dissolved and the liquid is almost boiling. Turn off the heat and let the syrup cool. When the syrup is warm but not hot, pour it into jar, add the mint, close the jar and allow it to steep in the refrigerator for 4 hours. Strain, return to the jar, and refrigerate.

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