Mint Delights

Spring's in full swing and that "polar event" is a dim memory.   Mints are having a banner season, right in time for the Kentucky Derby with its famous drink.

With a good supply of the fragrant green, I'm looking at expanded option beyond the standard Julep and Mojito.   Mouth-watering finds follow here, for Spring and Summer refreshment and celebration.

Awaiting my very local blackberry harvest!

Blackberry Mojito

½ cup fresh blackberries 

¼ cup raw sugar

6 large mint leaves

1 tablespoon lemon juice

1 tablespoon lime juice

4 fluid ounces lemon-lime-flavored carbonated beverage (such as 7UP®), or as needed

2 fluid ounces vodka

4 cubes ice, or as desired

Combine blackberries, raw sugar, mint leaves, lemon juice, and lime juice in a tall glass; muddle until mint leaves and blackberries are slightly crushed. Add lemon-lime beverage and vodka. Fill a cocktail shaker with ice; add blackberry mixture. Cover shaker and shake; pour into a glass.

(Source: All Recipes)

A very easy one, from Martha Stewart.

Cucumber-Mint G&T

Ingredients

Ingredient Checklist

3 sprigs of mint

2 inch piece English cucumber, halved lengthwise and thinly sliced crosswise

2 ounces gin

Tonic water

1 thin wedge cucumber, for garnish

Strip leaves from two sprigs of mint and place in the bottom of a highball glass along with cucumber.  Muddle with a muddling stick or the handle of a wooden spoon.

Fill a glass with ice.  Pour gin over ice, top off glass with tonic, stirring once, and garnish with remaining mint sprig and thin cucumber wedge.

How about a pantry project for a rainy day, curtesy of Serious Eats.

DIY Creme de Menthe Recipe

1 1/2 cup fresh mint leaves (divided)

1 1/2 cups vodka

1 1/2 cups sugar

1 cup water

Measure out 1 cup of mint leaves and tear them in quarters Place mint leaves in a sealable glass jar and pour vodka on top. Shake and let steep for 12 hours. 

After steeping is complete, strain mint leaves from infused vodka. Return infused vodka to the jar.  

Bring the water and sugar to a boil, and let simmer 5 minutes. Remove from heat and let cool, then add syrup to mint-infused vodka. 

Take the additional 1/2 cup of mint leaves, tear them, and add them to the jar. Shake and let steep for 10 hours. 

Strain twice to remove all mint leaves, keep in resealable bottle. Be sure to leave no fragments, as they can cause off-flavors.

Add green food coloring if desired.  Liqueur will keep about 2 months and no refrigeration is required.