Category: mint

Trader Vic’s Mai Tai ! Original recip…

Trader Vic’s Mai Tai !

Original recipe from 1944


  • 1 oz amber Martinique rum
  • 1 oz dark Jamaican rum
  • 1 oz fresh lime juice
  • ½ oz orgeat syrup (or use 1 drop pure almond extract)
  • ½ oz of Cointreau
  • floater of Dark Rum (optional but we recommend)
  • mint (optional garnish)
  • lime (optional garnish)


  1. Add all ingredients to a cocktail shaker, except the garnish.
  2. Shake and strain into a rocks glass filled with crushed ice.
  3. Garnish with fresh mint and a lime.
  4. You can also float some dark rum on top of the cocktail.

Grinch Hopper !

Grinch Hopper !


a few peppermint candies

1 fresh egg white

1 oz. plus ½ tsp. creme de menthe liqueur

2 oz. creme de cacao liqueur

2 oz. chartreuse liqueur

1 oz. heavy cream

¼ tsp. peppermint extract


Start by putting your peppermint candies in a food processor and running them until a fine dust is formed. Next, place the egg white in a small mixing bowl. Whip the white until stiff peaks form, then add the ½ tsp. creme de menthe for color. Set aside.

In a cocktail shaker combine all other ingredients with ice. Shake thoroughly until cold, and strain into a chilled coupe glass. Now spoon your green whipped egg whites into a plastic bag, cut off the corner, and pipe the foam in a spiral onto the top of your drink. Sprinkle with peppermint candy dust.

Prince Henry Punch, Pablo Moix, Los Angeles,

Prince Henry Punch, Pablo Moix, Los Angeles,


Serving: 1

  • ¾ ounce rhum agricole,
  • ¾ ounce aged rum, 
  • ¾ ounce lime juice
  • ½ ounce green Chartreuse
  • ½ ounce raspberry gomme syrup
  • 6 dashes Angostura bitters

Garnish: mint, seasonal fruits


  1. Combine all the ingredients in a mixing tin and shake with ice.
  2. Strain into a double Old-Fashioned glass over a mountain of crushed ice.
  3. Garnish with mint and fruits in season.

Photo: Lizzie Munro



Named after the south side of Chicago and one of Al Capone’s favourite cocktails, the Southside is delicious, fresh and simple to mix.


60ml Ink Gin

30ml lime juice

20ml simple syrup

Mint leaves


Shake gin, juice and syrup, plus three mint leaf, in a shaker with ice. 

Double strain into a coupe glass and float a mint leaf on top to garnish.

Nelly le Comte Photography

Southern Peach Long Island Iced Tea Cocktail b…

Southern Peach Long Island Iced Tea Cocktail by Brittany Bly


  • 2 wedges Fresh Peaches
  • 1/2oz Gin
  • 1/2oz Vodka
  • 1/2oz Light Rum
  • 1/2oz Tequila
  • 1/2oz Simple Syrup
  • 1/2oz Orange Juice
  • 1oz Lemon Juice
  • 2oz Coca-Cola
  • 1 wedge Lime
  • 1 sprig Mint


1.Add your peach wedges to a cocktail shaker and muddle. You can also do this separately in a bowl and then add to your shaker.

2.Add the gin, vodka, light rum, tequila, simple syrup, orange juice, and lemon juice to the shaker. And add just a few cubes of ice.

3.Shake thoroughly. In your serving glass, fill half way with ice.

4.Strain your boozy mixture into your glass and top with Coca-cola.

5.Give it just a quick swizzle to blend the Coca-cola and finish with a lime wedge and a sprig of fresh mint.

It’s 100 degrees out 🔥, time for a Julep. I…

It’s 100 degrees out 🔥, time for a Julep. In your tin combine 2 dashes of our Lime Bitters, ½ oz simple syrup and 6 mint leaves. Muddle lightly, then add crushed ice about midway up the glass. Pour in 2 oz bourbon or rye whiskey, then stir gently with a straw. Add crushed ice up above the rim of the glass and garnish with a mint sprig and if your feeling extra fancy, some powdered sugar, cheers.

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Radiator, Washington, D.C. Lead bartender Sa…

Radiator, Washington, D.C.

Lead bartender Sarah Rosner loves sherry cobblers. Her version features Oloroso sherry, fresh vanilla bean, cinnamon syrup, muddled citrus, and seasonal berries. She tops it off with pebble ice and fresh mint

Dry Tongue Therapy, Guillermo Bravo, Feather…

Dry Tongue Therapy, Guillermo Bravo, Featherweight, Brooklyn, NY,

photo:Eric Medsker

Serving: 1

  • 6 dashes Angostura bitters
  • 4 dashes absinthe
  • ½ ounce cinnamon syrup
  • ½ ounce falernum
  • ¾ ounce lime juice
  • ¾ ounce grapefruit juice
  • ¾ ounce PX sherry, 
  • ¾ ounce gin,
  • 1 ounce Wray & Nephew white overproof rum

Garnish: grapefruit half wheel, mint, charred cinnamon stick,

  1. Combine all ingredients in a mixing tin and whip shake with pebble ice.
  2. Pour into a super thistle glass or a tulip glass.
  3. Garnish with a grapefruit half wheel, mint and a charred cinnamon stick.

Blackberry Bourbon Smash !

Blackberry Bourbon Smash !

…start with fresh blackberries

…add a handful of mint

…a little honey for sweetness

…a touch of lemon juice

…now muddle that all together until the blackberries are smashed and have released their juices

…add some bourbon (or maybe a lot if it’s been a rough week)

…toss in some ice

…top off with ginger beer

…garnish with mint


Sour T-iesel Cocktail, Gracias Madre LA

Sour T-iesel Cocktail, Gracias Madre LA

Tequila Blanco, Lime, Agave, Mint, Matcha, Aquafaba, Cannabinoids