I was playing with some mint for an upcoming post and decided to just invent something. The mint plus Campari makes this look like a poinsettia that died around New Year’s Day, but is still in the house in February. It’s a tasty drink, with some elements of a mint julep and a Manhattan.
- 2 oz bourbon
- 1/2 oz simple syrup
- 1/2 oz Campari
- several sprigs mint
- garnish with Luxardo cherry
Pour ingredients into an Old Fashioned glass, muddle in the mint, add ice, and stir.
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March 1, 2013 at 3:43 pm
I learned a trick to preparing mint for drinks the other night. Do not break up the leaves. When I have done it before, I have used a muddler to smash the crap out of the leaves in the bottom of the glass. Apparently, this also releases all kinds of bitter tastes from the veins of the leaves. Instead, put a leaf in your palm and slap it a couple of times (seriously). Smell it – it releases all the mint flavor without the bitter taste. Throw it in the glass and add the rest of your ingredients.
March 1, 2013 at 4:01 pm
Dang, well, we’ll see how my mint syrup turns out. I muddled it hard.
March 1, 2013 at 8:46 pm
Thinking about this more, if I’m going to add Campari, it might not be so bad to mangle the mint. But it’s probably not the right thing for mint syrup.