Cocktails with Fresh mint leaves
Fresh mint leaves are the aromatic leaves of Mentha herbs, most often spearmint, used to add a cool, green freshness to cocktails.
How it's used
Mint gives up its oil from the leaf surface, so a slap between the palms or a light press is often enough. Where a recipe calls for muddling, press once and stop. Ground leaf puts chlorophyll into the drink and turns it bitter and dark green. A sprig on top should sit where the nose meets the glass, since mint is smelled more than tasted.
Substitutes for Fresh mint leaves
Spearmint is the mint bars use, and any spearmint swaps in leaf for leaf.
Peppermint
Works too, but it is harsher, so start with fewer leaves and taste.
Lemon balm or basil
Lemon balm swaps leaf for leaf. Basil leaves are larger, so use fewer. Either makes a different but equally fresh drink.
Mint syrup
Can replace any syrup, measure for measure: the flavor stays, but the fresh smell over the glass does not.
Storage
Keep the stems in water like cut flowers, loosely covered, in the fridge for a few days. Bruised leaves blacken within hours, so handle the bunch by the stems. Pick the garnish sprigs first, while they are perfect, and use the rest for muddling.
