Mmmmm — fresh mint the fragrance is just so uplifting. Over the years, we’ve loved it in libations from classic mint juleps in frosted silver cups to the ever popular mojito. Nothing says refreshing quite like mint, whether it’s shaken, hand-pressed or added in some way or another to a great cocktail.
Photo by Kathy Casey Liquid Kitchen®
I like to get creative with mint and experiment with new and exciting combinations like in my Sake Refresh. This cocktail is made with cucumber, mint, vodka, sake and lime – super-refreshing and not-so-sweet. It’s perfectly paired with Asian foods and sushi.
Love mojitos? I know that I do! Lots of mint in your garden and don’t know what to do with it – try making an easy to make mint syrup – sugar, water, mint – boil – steep then strain…. and refrigerate for the next time you mix up that mojito!
In honor of the upcoming Kentucky Derby, I’ve twisted it up a bit with my Apricot Julep. It’s a tasty fruit spin on the classic — enlivened with plumped apricots, bourbon and mint of course, a splash of apricot brandy and a dash of bitters.
For more cocktail inspiration and ideas, make sure to check out my cocktail show at www.LiquidKitchen.tv.
So cheers to shaking it up with fresh mint in your next cocktail! –Kathy
Sake Refresh
Makes 1 drink
1 sprig fresh mint
4 slices fresh cucumber
3/4 oz simple syrup*
1 1/2 oz vodka
1/2 oz sake
3/4 oz fresh lime juice
Garnish: thin cucumber slice
Tear mint sprig and drop into a cocktail shaker. Add cucumber slices and simple syrup. Mash ingredients together with a muddler or the back of a spoon. Add vodka, sake, and lime juice. Fill shaker with ice, and shake vigorously. Strain into a chilled cocktail glass. Garnish with a cucumber slice.
*Simple Syrup: combine 2 cups sugar with 2 cups water in a small sauce pan. Bring to a boil then immediately remove from heat. Cool and store refrigerated.
Recipe by Kathy Casey Liquid Kitchen®
Apricot Julep
Makes 1 drink
6 large mint leaves
1 Tbsp Plumped Apricots with syrup (recipe follows)
1 oz bourbon
1/4 oz apricot brandy
dash of Angostura bitters
In a cocktail shaker, combine mint leaves and apricots with their syrup. Hand-press with a muddler. Add bourbon, brandy and bitters. Fill shaker with ice, and shake vigorously. Pour entire drink into a rocks glass.
Plumped Apricots
Makes about 1 1/2 cups, enough for about 20 drinks
1 cup chopped dried apricots
3/4 cup boiling water
1/2 cup super-fine sugar
2 tablespoons fresh lemon juice
Combine all ingredients in a heatproof container. Stir until sugar is completely dissolved. Cover loosely and let sit for at least 8 hours or overnight at room temperature before using. Store refrigerated until needed.
Recipe by Kathy Casey Liquid Kitchen®
