Mint Aero Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar fully dissolves and syrup comes to a gentle simmer (about 3–4 minutes).

Remove saucepan from heat. Add packed mint leaves and lime zest (if using). Stir to submerge the leaves in the hot syrup, then cover and let steep for 20 minutes.

Strain syrup through a fine mesh sieve, pressing on the leaves to extract flavor. Discard solids and let syrup cool to room temperature. Store in the refrigerator up to 2 weeks.

Prepare glass

Chill a highball or Collins glass in the freezer for a few minutes. Once chilled, pack the glass with crushed ice and set aside.

Dry shake (if using egg white)

In a cocktail shaker, combine gin, creme de menthe, fresh lime juice, mint syrup and egg white (if using). Seal and shake vigorously without ice for 15 seconds to emulsify and create froth.

Wet shake

Add ice to the shaker (about 1 cup). Shake hard for 12–15 seconds until the outside of the shaker is cold and frothy.

Strain the cocktail over the prepared glass filled with crushed ice using a fine strainer to capture froth. Leave about 1/2 inch of headroom for soda.

Top gently with 1.5 oz club soda to lift the froth and add effervescence. Give the glass a gentle stir (1–2 turns) to integrate.

Garnish with a fresh mint sprig (clap lightly between hands to release aroma) and sprinkle chocolate aero pieces or chocolate shavings over the foam to reference the Aero chocolate inspiration.

Serve immediately with a straw or stirrer. Encourage guests to stir lightly before sipping so the chocolate and mint meld with the effervescent top.