If you have been with us for a while, you know about our mint problem. We are always really excited to see the first little shoots return every spring. Those first little stems go into just about everything we make for weeks. However, by summer, we begin to contemplate the "slash and burn" technique for our entire backyard, just to rid ourselves of the mutant weed. If you have ever planted the stuff, you know exactly what we are talking about. Obviously, torching 1/3 of an acre in the burbs is probably not the best solution for our problem. But, what the hell do you do with that much mint? Well, you could always get out that 60's cocktail book and check to see if any un-tweaked recipes remain. And so it was.....
minted gin sour
- a handful of mint leaves, divided
- 1 1/2 oz gin
- 3/4 oz lemon juice
- 1/2 teaspoon sugar
- lemon slices for garnish
Place gin and mint in shaker. Muddle the mint. Add lemon juice, and sugar and ice. Shake well. Strain over ice in a prechilled glass. Garnish with torn mint leaves and a slice of lemon. Enjoy!