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Mint is synonymous with summertime, and this cooling cocktail combines garden-fresh spearmint with a bittersweet mix of malty genever, Cynar and white Port.
1 1/2 oz. Bols genever
1/2 oz. Cynar
1 oz. Kopke white port
3/4 oz. spearmint simple syrup (see below)
Crushed ice
Tools: shaker, strainer
Glass: Julep cup or cheater tin
Garnish: spanked mint sprig
Combine all ingredients except ice in a shaker, dry shake and strain into a metal cup or cheater tin filled with crushed ice. Garnish by taking a mint sprig by its stem, slapping it against the back of your hand and placing it in the drink.
To make the spearmint simple syrup: Combine 1 cup of sugar, 3 cups of water and 1 cup of packed spearmint leaves in a medium saucepan set over medium heat. Bring the syrup to a boil, stirring to dissolve the sugar, and submerge the mint. Remove from heat, let cool to room temperature and strain into a clean glass jar. Will keep refrigerate for up to four weeks.
Elizabeth Markham, Chicago
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