Don’t you just love the smell of fresh mint? Whether it’s in a cocktail, mixed into a fruit salsa, or growing in the garden, that fresh scent of mint can just brighten your day!
Have you ever tried growing mint? If you have, you know it is amazingly easy and will actually take over your garden if you’re not careful. And what’s better than a fresh handful of mint leaves whenever you want?
There are sooooo many varieties to choose! From peppermint, chocolate mint, pineapple mint, lemon mint, orange mint and even lime mint – which is super amazing muddled into mojitos!
Speaking of cocktails – mint is of course the star in the classic mint julep.
If you’ve got a lot of mint in the yard, here’s a quick recipe for Fresh Mint Syrup:
-Combine a big bunch of fresh mint (about 1 – 1 1/2 cups) – stems and all
-2 cups of water
-2 cups of sugar
-Bring to a quick simmer then let steep for 1 hour. Strain and refrigerate.
Great for cocktails or add in lemon or lime and sparkling water for a tasty refreshing beverage.
And speaking of Juleps: with the Kentucky Derby this weekend you’ll want to have plenty of mint on hand – two of my favorite recipes follow.
So get minty with it in your garden this year! –Kathy
Classic Mint Julep
Makes 1 cocktail
2 mint sprigs
2 oz Woodford Reserve Bourbon
1/4 oz simple syrup or Fresh Mint Syrup
For garnishing: mint sprig
Add mint sprigs into a julep cup. Lightly muddle to release flavor.
Measure in spirit and simple syrup. Fill 1/2 way with crushed ice. Stir swiftly for 20 seconds. Top with more crushed ice. Garnish.
Recipe and Photo by Kathy Casey Liquid Kitchen® for Brown-Forman
Georgia Julep
Makes 1 cocktail
2 mint sprigs
2 oz Woodford Reserve Bourbon
1/2 oz peach puree
1/2 oz simple syrup
2 dashes peach bitters
For garnishing: mint sprig and peach/nectarine wedge if in season
Add mint sprigs into a julep cup or mixing glass. Lightly muddle to release flavor.
Measure in spirit, puree, simple syrup, and bitters. Fill 1/2 way with crushed ice. Stir swiftly for 20 seconds. Top with more crushed ice if needed . Garnish.
Recipe and Photo by Kathy Casey Liquid Kitchen® for Brown-Forman
