Mint co*cktail Recipes: co*cktails from the Garden (2024)

FAQs

What can I make with mint from my garden? ›

First, muddle the mint.

Place it in the bottom of a co*cktail shaker and use a co*cktail muddler to press it until it becomes aromatic. When you're muddling the mint, your goal isn't to pulverize it or crush it. Instead, just bruise it slightly to help it release its fragrant oils.

Spearmint (Mentha spicata)

The go-to for co*cktails, spearmint adds a light, bright sweetness to spirits, balancing and enhancing their flavours. Mojito Mint and Kentucky Colonel are noteworthy cultivars with specific co*cktail applications.

Simply Dry It

If you have an amazing mint bush growing in your garden, pick the leaves and put them in the sun and let them dry, and you can use them all year long—with your cream cheese or Greek yogurt, in salad dressing, with lamb. People get stuck with the fresh side of the herb.

Peppermint is a hybrid of spearmint and water mint. Its flavor is similar to spearmint, but it packs a more potent punch with spicy notes (hence the pepper in the name). Peppermint contains several chemical compounds that define its flavor and aroma, including menthol, menthone, and eucalyptol.

The Colors to Pair With Mint: Gray, red, white, turquoise, and gold.

+ This mint, rather than spearmint, gives the authentic mojito taste. Mojito Mint has a much milder flavor with hints of citrus whereas spearmint is much stronger (think breath mints or chewing gum). Mojito Mint has large leaves which make it great for muddling.

Some familiar classic co*cktails such as a mint julep or mojito are the most commonly known, but there's plenty more options too. Mint flavour doesn't have to just come from fresh herbs either – our grasshopper co*cktail recipe uses creme de menthe for bold mint flavour and colour.

With a baking sheet, you can freeze whole fresh mint leaves to preserve their shape, making it easy to snip with kitchen shears when you're ready to use it—no thawing required. Rinse mint and pat dry thoroughly with a paper towel. Spread the mint on a baking sheet or a plate and put in the freezer for 30 minutes.

If your mint is in it's full form, leaves and stems in-tact, you can store it upright in a glass or plastic container. Add 1/2 an inch of water at the bottom the container to so the cut stems are able to soak. Place it into the fridge and enjoy your mint for 3-5 days. Change the water every few days to keep it fresh.

Can I eat mint from my garden? ›

Once you are confident in your discovery of this hardy and useful plant, there are several ways mint can be collected and enjoyed for use. Pull off a few scattered leaves for tea or an herby addition to a recipe, or pinch off the top several inches of the stems just as you would with cultivated mint.

Pick through the fresh mint, removing damaged leaves and tough stems and rinse. Gently spin dry or pat dry between two kitchen or paper towels. Chop the mint leaves (remove stems) and place 1-2 teaspoons into each compartment of an ice cube tray, filling about halfway. Top off with water and freeze.

They can be scattered over buttered new potatoes, added to salads or made into mint sauce to complement roast lamb. Sprigs make a refreshing tea to aid digestion and can be added to summer drinks, including Pimm's. Mint's flowers are edible too – see our guide to edible flowers.

With a baking sheet, you can freeze whole fresh mint leaves to preserve their shape, making it easy to snip with kitchen shears when you're ready to use it—no thawing required. Rinse mint and pat dry thoroughly with a paper towel. Spread the mint on a baking sheet or a plate and put in the freezer for 30 minutes.