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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.

Dang, well, we’ll see how my mint syrup turns out. I muddled it hard.

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.

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