About this business of spanking the mint: The drink’s creator, Joaquín Simó of Pouring Ribbons in Manhattan, realizes that it might sound funny (‘‘Bad mint! Naughty, naughty mint!’’) but explains why it’s important: ‘‘The small capillaries visible in mint leaves contain all the essential oils that create that unmistakable mintiness. There’s no need to muddle the mint, as that causes near-instantaneous oxidation, which turns mint bitter. A light slapping of mint leaves against the back of your hand opens up those capillaries and releases all the aroma that one could hope for with a minimum of effort.’’
Ingredients
- Small bunch of mint
- 2 ounces Lillet Rosé
- ½ ounce green Chartreuse
- Nutritional Information
Nutritional analysis per serving (2 servings)
48 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 3 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Rub 2 or 3 mint leaves inside a julep cup (you can also use an old-fashioned glass).
- Add Lillet Rosé and Chartreuse, fill halfway with crushed ice and swizzle or stir. Add more crushed ice until mounded over the glass.
- Garnish with a small bouquet of fresh mint sprigs, spanked against the back of your hand just before being inserted in the cup.
Dining and Cooking