As the temperatures rise in the summer so does the need for a nice, fresh mixed drink.
Don't get me wrong beer and wine are great, but there is something about being suctioned to a patio chair by sweat that makes a spirit poured over ice sound so spot on - throw some fruit or herbs into the mix and it's even better.
But of course, life is hard....
Mixed drinks take a little extra effort to make and as someone who is lucky if they have an ice cube in their freezer, it's a straight up blessing if the fresh fruit and herbs that were part of the cocktail haven't gone bad in the fridge.
The solution?
Infuse it and make it last forever!
Okay so forever is probably an overstatement and I don't recommend keeping infusions for over a year, but that still gives you more than enough time to finish the bottle. These only take a few seconds to prep and a few days to infuse so if you prep your bottle tonight you're mojito game will be on point for the fourth.
Mint Infused Spirits
Ingredients
- 1 cup of thoroughly washed mint leaves per 750 ml bottle of alcohol
- Note: using pesticide free mint is ideal but at least 80 proof alcohol is a must!
Combine
- Use your hands to tear up the mint leaves.
- Remove one or two shots from the bottle to create space for the mint.
- Shove the mint into the bottle.
- Wait 3 days then do a scent check: if the bottle smells more alcoholy than minty you'll want to wait another day or two, if the bottle smells more minty than alcoholy it's ready.
- Place a fine mesh strainer over the mouth of a jar and carefully pour the liquid out of the liquor bottle over it, catching the mint leaves along the way. Note: this does not need to be refrigerated.
- Enjoy:
- Minty Moscow Mule (ice + 1.5 shots vodka + 4 shots of ginger beer + squeeze of lime)
- Mojito (ice + 1 shot mint rum + 1/2 lime juiced + soda water)
- This would also be great as a vodka soda or with a splash of lemonade!
- "Grasshopper" (ice + 2 shots mint vodka + 1 shot creme de cacao + milk)
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