Mint

June 8, 2018

I have a forest of mint. Previously, I planted mint in pots, and it did OK. But now that it is in the ground, it has spread like wildfire and produced the most beautiful, bright green, aromatic herb you can imagine. So, what’s a cook to do but make lots of Mint Julep syrup, the basis for one of the South’s most refreshing summer alcoholic beverages.

Mint leaves are combined with water and sugar, simmered for 10 minutes, allowed to cool, then strained. Store the mint syrup in the refrigerator for up to 3 weeks. To make the drink, combine one jigger of syrup and one jigger of bourbon over lots of crushed ice. As the ice melts, the drink becomes better and better, particularly if served in a pewter cup that retards the ice from melting.

To make the syrup, combine the sugar, water and mint in a saucepan. Bring to a boil, then reduce the heat, stir, and simmer for 10 minutes. Turn off the heat and allow the syrup to cool completely. Strain into a jar. Keep refrigerated until ready to use.

Makes 2 ½ cups.

For each drink: Fill a small glass or pewter cup with crushed ice. Add 1 jigger mint syrup and 1 ½ jiggers of bourbon. Stir. Garnish with a sprig of mint.

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Mint, according to several organic websites, is an amazing herb that improves digestion, prompts weight loss, treats nausea, depression, fatigue, asthma, memory loss, and congestion, and is also good for dental health. Since I’ve got plenty of it, I’m adding a sprig of fresh mint to my morning routine. I had no idea!