Serving Size: 1 Drink
Build in a collins glass over ice.
.5 oz fresh lemon
.5 oz Jack Rudy Tonic syrup
.5 oz mint syrup *
1.5 oz Cana Brava White Rum
- Top with soda water. Stir. Garnish with a mint sprig and a pinch of sea salt.
*For the Mint Syrup
Wash 2-3 cups of fresh mint and pull the leaves from the stems. Set aside. Bring 1 cup of water in a medium sized saucepan to a boil. Prepare an ice bath in a medium sized metal bowl. Blanch the mint in the water and move immediately to the ice bath. Turn off heat and add one cup of white sugar to the hot water, stirring well until the sugar is dissolved. Allow to cool and add mint leaves back into the syrup. Using an immersion blender, blend well until the
leaves are shredded. Strain the syrup through cheesecloth, being sure to squeeze all of the liquid from the mint. Bottle and store in the refrigerator. Will keep for 2-3 weeks. Most other herbed syrups can be made in the same manner.
Try all kinds of herbs simple syrups - Farmer Jeff has: lemon grass, Lemon Balm and Thai Basil.