Peppermint Recipe

Make simple peppermint syrup

Combine granulated sugar and hot water in a heatproof container. Stir until sugar dissolves. Add 8 fresh peppermint leaves to the hot syrup, cover and steep for 10 minutes to infuse. Strain out leaves, pressing gently, and let syrup cool to room temperature (about 15–20 minutes). Yields roughly 80 ml of syrup — use 30 ml per drink above.

Muddle and mix

Place remaining 4 fresh peppermint leaves in a sturdy mixing glass or cocktail shaker and gently muddle them 6–8 times to release oils (do not over-muddle to avoid bitterness). Add the cooled peppermint syrup (30 ml), fresh lime juice (30 ml) and white rum (60 ml) to the muddled leaves. Fill the shaker with crushed ice and shake vigorously for 10–12 seconds until well chilled.

Assemble

Fill a double old-fashioned or Collins glass with crushed ice. Strain the shaken cocktail over the ice, using a fine strainer to remove mint fragments. Top with 60 ml club soda to add effervescence, and gently stir once with a bar spoon to combine.

If desired, chill the glass and rim it by moistening the edge with a lime wheel and dipping into crushed peppermint candy or sugar for a festive touch. Finish by tucking a fresh peppermint sprig and a lime wheel into the drink for aroma and presentation. Give the sprig a light slap between your palms before garnishing to brighten the oils.

Serve immediately while cold and fizzy.