Add .25 ounce of the Mint Syrup to each of two chilled cocktail glasses and set aside. Add the rum, lime juice and ice to a blender and blend until a uniform frappé consistency. Divide the mixture evenly between the two glasses and top each with an additional .25 ounce of the Mint Syrup. Garnish each glass with a mint sprig.
Bring a small saucepan half-full of water to a boil over high heat. Add the mint and blanch until wilted and bright green, about 5 seconds. Strain and add to a blender with the simple syrup. Blend until thoroughly liquefied and strain through a fine-mesh sieve, pressing firmly to extract all the liquid. Refrigerate before using. (Recipe yields about 3 ounces, enough for 6 drinks.)
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