Here are 15 Tasty Mint Cocktails That Beat Chewing Gum, from Cosmopolitan, easy to make, and refreshing as hell.
Most cocktails are pretty refreshing, but mint ones really kick up the ~chill~ factor. Grab some fresh herbs and a muddler, and mix things up with these delightfully minty drinks.
In a large glass, muddle 1 small cucumber, cut into thin rounds; 1 two-inch knob of ginger, peeled and cut into thin slices; 2 mint sprigs; 2 lime wedges; and 2 oz. Ketel One Botanical Cucumber & Mint vodka. Strain into a glass filled with ice. Top with sparkling water, and garnish with more mint, lime wedges, or cucumber slices.
Recipe from Ketel One.
In a shaker with ice, combine 1½ oz. Absolut Citron, 1 oz. Cointreau, ¾ oz. cranberry juice, ½ oz. lime juice, 2 dashes Peychaud’s bitters, and 5 mint leaves. Shake vigorously, and strain into a highball glass filled with ice. Top with club soda, and garnish with a mint bouquet.
Recipe from Absolut.
In a shaker, combine 1½ oz. Hendrick’s Gin, ¾ oz. sweet vermouth, ¼ oz. mint syrup, ½ oz. lemon juice, 1 egg white, and 3 teaspoons pomegranate seeds. Shake, pour into a coupe glass, and top with more pomegranate seeds.
Recipe from Sebastien Derbomez, Hendrick’s Gin Ambassador.
Add 2 oz. Glenfiddich 14-Year-Old Bourbon Barrel Reserve, several bruised mint leaves, ¼ oz. simple syrup, and 2 dashes Angostura bitters to a julep cup filled with crushed ice. Garnish with mint sprigs.
Recipe from Allan Roth, Glenfiddich Ambassador.
Make a rich mint simple syrup by bringing 1 cup water and 2 cups sugar to a boil. Stir to dissolve, then remove from heat and place 2 mint sprigs in the pot. Allow to steep for half an hour. In a shaker with ice, combine 1¼ oz of the syrup, 3 oz. Tito’s vodka, 1 oz. Velvet Falernum, and 1½ oz. pomegranate juice. Strain into a highball glass filled with ice, and garnish with a mint sprig and pomegranate seeds.
Recipe from Speedy Romeo.
In a shaker with ice, combine 1½ oz. Tullamore D.E.W. Original, 5 mint leaves, 1 dash Angostura bitters, ½ oz. simple syrup, and ½ oz. lemon juice. Shake, strain into a highball glass filled with ice, and top with hard apple cider.
Recipe from Tim Herlihy, National Ambassador for Tullamore D.E.W.
Muddle 7 fresh mint leaves in a shaker. Add in the juice from half a lemon, 1 oz. simple syrup, and 2 oz. mezcal. Shake, then double-strain into a glass filled with crushed ice. Top with Angostura bitters, and garnish with more mint.
Recipe from Vincent Marino, co-owner of Loosie Rouge.
In a shaker with ice, combine 2 oz. Fistful of Bourbon, ½ oz. grapefruit oleo-saccharum, ½ oz. fresh lemon juice, and 10 mint leaves. Shake well, strain into a glass filled with crushed ice, and garnish with a mint sprig and grapefruit twist.
Recipe from Charlotte Voisey, William Grant & Sons.
In a shaker with ice, vigorously shake 1½ oz. Old Forester bourbon, 1 oz. Branca Menta, 1 oz. lemon juice, 1 oz. simple syrup, and 2 dashes Angostura bitters. Strain into a mule cup filled with crushed ice, and garnish with a lemon wheel and mint sprig.
Recipe from Erin Ward, Beverage Director of Virgil’s Real BBQ.
In a shaker with ice, combine ½ oz. simple syrup, ½ oz. lime juice, 2 oz. Privateer Silver Reserve Rum, 2 oz. prosecco, and 8 to 10 mint leaves. Double-strain into a flute glass, and garnish with a mint leaf.
Recipe from Billy Cove, Head Bartender of DaDong.
In a blender, whirl 1½ oz. gin, 3 oz. pureed berries, 4 mint leaves, and some ice. Pour into a glass, and garnish with more mint leaves and some blueberries.
Recipe from Aruba Marriott Resort & Stellaris Casino.
In a shaker with ice, combine 5 mint leaves, 2 oz. Tito’s vodka, 3 strawberries (quartered), the juice from half a lime, and 1 tablespoon agave nectar. Strain into a glass filled with ice, and top with a splash of club soda. Garnish with a mint sprig.
Recipe from Jupiter Beach Resort & Spa.
In a blender, whirl 1½ oz. clear rum, ½ oz. mint liqueur, 1 oz. coconut cream, 3 mint leaves, 2 drops Angostura bitters, 2 oz. coconut water, and some ice. Process until smooth, and serve.
Recipe from Tabacón Thermal Resort & Spa.
In a shaker with ice, combine 1 oz. Bacardi Añejo Cuatro rum, ¾ oz. Pedro Ximénez sherry, 1 oz. lime juice, ¼ oz. simple syrup, a handful of mint, a pinch of salt, and a dash of Angostura bitters. Shake vigorously, double-strain into a chilled coupe, and garnish with a slice of lime.
Recipe from Fort Street Galley.
Steep two peppermint tea bags in a cup of boiling water for 10 minutes, then stir in 1 cup of sugar to form a syrup and let cool. In a shaker with ice, combine ¾ oz. of the peppermint tea syrup, 1½ oz. New Amsterdam Gin, 1 oz. coconut milk, and ¼ oz. matcha powder. Double-strain into a Nick & Nora glass, and garnish with a foam of whipped egg whites and coconut milk.
Recipe from Aneka Saxon, Beverage Director of Machine: engineered dining and drink.