Mint To Be Recipe

Prepare mint

Place 10 fresh mint leaves in the bottom of a cocktail shaker or mixing glass. Reserve 1 sprig and 1 small handful of leaves for garnish and aroma. Gently slap the mint sprig between your hands to release oils and set aside.

Muddle

Add 0.5 oz simple syrup and 0.75 oz fresh lime juice to the shaker with the mint leaves. Using a muddler, press firmly but gently—twist and press about 8–10 times. You want to release the mint oils and lime aroma without shredding the leaves into tiny pieces (which can become bitter).

Add spirits and ice

Add 2 oz white rum to the muddled mixture. Fill the shaker or mixing glass with crushed ice (about 1 cup) so the liquid chills quickly and dilutes appropriately.

Stir or shake

If using a shaker, cap and shake lightly for 6–8 seconds to combine and chill (this also helps integrate the crushed ice). If using a mixing glass, stir briskly with a bar spoon for about 10–12 seconds until the outside feels cold.

Strain into glass

Pour the mixture (including crushed ice) into a Collins or highball glass. For a cleaner presentation, you can double-strain through a fine mesh if you prefer less leaf material; otherwise, allow some mint leaf pieces to remain for texture and aroma.

Top with soda

Gently pour 2 oz club soda over the top to add effervescence. Use a bar spoon to give the drink one or two gentle stirs to marry the soda without flattening it.

Garnish

Place the reserved mint sprig and a lime wheel on the rim or floated on top. Optionally, add 1–2 dashes of Angostura bitters over the top for aromatic complexity and a subtle color contrast.

Serve immediately with a straw and encourage the drinker to lightly clap the mint sprig again at serving to release the oils, enhancing aroma.