I love mint in cocktails, but it's an annoyingly short-lived ingredient. A properly stored syrup will keep for months; you can keep citrus in a bowl for at least a week; mint, once it's picked, will only make it a couple days before it starts to wilt. It's sad - but even sadder, that's one of the exact reasons that we're planning on hanging planters on our front porch. Fresh mint on demand!1 oz vodka (Moskovskaya)
3/4 oz Fidelitas Obstler
3/4 oz gin syrup
3/4 oz lime juice
12 mint leaves
Shake the liquid ingredients first, then add the mint leaves and shake briefly and brutally; you want to break up the mint a bit without bruising it too much. Strain (but don't double-strain; you want those lovely green specks) into a cocktail glass and gaze at the frothy goodness that requires no additional garnish or fine, float a fucking mint leaf on top, then, if you've got extra.
Shake the liquid ingredients first, then add the mint leaves and shake briefly and brutally; you want to break up the mint a bit without bruising it too much. Strain (but don't double-strain; you want those lovely green specks) into a cocktail glass and gaze at the frothy goodness that requires no additional garnish or fine, float a fucking mint leaf on top, then, if you've got extra.
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