This drink can be prepared with vodka and white wine for a cocktail, as it is in the recipe below; if you prefer a virgin version, you can omit the alcohol and substitute club soda.
Plus: Ultimate Cocktail Guide
1 1/2 cups sugar
2 cups loosely packed mint leaves, plus 8 large mint sprigs, lightly crushed
In a medium saucepan, combine the sugar and the large crushed mint sprigs with the water and bring to a boil over moderately high heat. Remove the mint syrup from the heat and let it stand until completely cool. Strain the mint syrup into a medium bowl; discard the mint sprigs.
In a large pitcher, muddle the 2 cups of mint leaves with the crushed cilantro, lemon juice and lime juice. Add the cooled mint syrup, the vodka and the white wine and stir the cocktail to combine. Strain the citrus-mint cocktail into tall glasses filled with ice cubes, top each drink with a splash of club soda and serve.
The mint syrup can be refrigerated for up to 2 days.
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