Mint is synonymous with summertime, and this cocktail combines garden-fresh spearmint with a mix of malty genever, Cynar and white Port.
1 ½ oz. genever
½ oz. Cynar
1 oz. Kopke white port
¾ oz. spearmint simple syrup (see below)
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.
Spearmint simple syrup: Combine 1 cup of sugar, 3 cups of water and 1 cup of packed spearmint leaves in a 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. Refrigerate for up to 4 weeks.