I love the herb syrup technique we did for The Bar Book. It just makes the brightest, freshest, most vibrant mint (or any other herb)syrup you’ve ever had. In this collaboration between the book and Tanqueray, I show you how to make a mint syrup and then whip up a little Southside Fizz with Tanqueray Ten.
Books I’ve Written
Stuff I Like
These are the books and tools I use every single day to make drinks at home and behind the bar. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance!
I think I discovered another way to make mint syrup with slightly less work—but it does require a piece of equipment. Using a vacuum blender where I blend the mint with simple syrup and then passing it through a fine chinois, I am able to get a syrup that is noticeable greener than a control syrup (that is without blanching).
That seems like a great option for anyone with a $1,000 blender at their disposal, but I would imagine that once you expose the syrup back into an oxygenated environment you’re still going to have the same problem with browning again.
This sounds like the solution I’ve been looking for!
How much mint to how much syrup?
Any clarification on measurements would be super helpful.
That’s up to you, and how minty you want your syrup. For a more detailed recipe take a look at The Bar Book.