Thursday, July 21, 2011

The Minty Side of the Pillow

Why is a pot of the most bountiful mint ever riding shotgun in my mother's Honda Civic?

Good question. I left our beach house with this beautiful monster in tow. I was tempted to strap it in with the seatbelt, but I decided to live dangerously. I'm really not sure why it's this big, or why my mother's thumb is is green, but I inherited it, and I'm going to make the most of it.

This will be a mixology blog only. I'm not sure how to use mint in cooking except for in a sauce or garnish. The master recipe is mint simple syrup, and at the risk of using silly puns, it couldn't be "simpler."

Mint Simple Syrup

1 cup sugar
1 cup water
2 handfuls of mint leaves

Combine sugar and water in a medium saucepan over medium-low heat. Bring it to a very light simmer and stir until sugar dissolves. Take off the heat when it is clear and slightly reduced. Bruise the mint leaves with the handle of a wooden spoon, but do not tear them. Add the mint to the syrup and let steep for at least 30 minutes. Remove the mint leaves and refrigerate the syrup in an airtight container. Keeps for about 2 weeks.
Once you've made your mint syrup, there are no limits to its uses. Here are a few of my favorites:

Southern Mint Julep
Makes 1 drink

A mint julep is a simple drink but can actually be quite complicated to make well. It requires the best bourbon, the freshest mint, the finest-crushed ice, and the coldest vessel money can buy. I use Maker's Mark Bourbon. I know it isn't the most expensive of bourbons, but the highest end bourbons shouldn't be mixed. Why mess with perfection? I also use Salisbury Pewter julep cups. They keep the drink so cold that it hurts to hold them. They're pricey at $30 a pop, but again, why mess with perfection? Surprisingly, there are many varieties of mint. I use 'Kentucky Colonel' Mint, which is of the Spearmint variety. I crush the ice by hand with a hammer. I know you think I'm kidding, but I'm not, and my forearms aren't either.

1 1/2 ounces Maker's Mark
3/4 ounce mint syrup
finely crushed ice
3 or 4 spearmint leaves
a mint sprig

Bruise mint leaves with the mint syrup in the bottom of a pewter cup. Fill full of crushed ice.
Add bourbon slowly and stir ever so slightly so as to not melt the ice. Garnish with a mint sprig.

Classic Mojito
Makes 1 drink

Although I am much more of a julep person, sometimes you need something a little lighter and less potent. This is where a mojito comes in. Although I would never adulterate a julep (although I did have a delicious ginger-mint one in New Orleans) a mojito begs to be tinkered. Try muddling your favorite fruit with the mint.

3 lime wedges
2 teaspoons lime juice
1 ounce mint syrup
1 1/2 ounces silver/white rum
a handful of mint leaves
club soda

In the bottom of a highball glass, crush 2 lime wedges with the simple syrup and all but a few of the mint leaves. I use a muddler, but you can use a wooden spoon if you don't have one. Add rum and top with club soda. Garnish with the mint and one lime wedge. Enjoy!


Michaela said...

Umm, love mint, love your recipes. Thanks for sending the link!

Emily said...

Delicious recipes! It's not a cocktail, but I like to add a little bit of mint simple syrup to fruit salad. It adds an herbal quality and can sweeten things up just the tiniest bit.