Mint Syrup/Southside Fizz

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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.

8 Replies to “Mint Syrup/Southside Fizz”

  • sophie says:

    This is fantastic, how long does the syrup last for?

  • Arianna says:

    I made this for mint juleps for the Kentucky Derby. I think I must have used *way* more mint leaves than you did, because mine looks like pureed grass. I used about 1/2 cup of spearmint leaves, somewhat tightly packed. I also used 1-1/2:1 simple syrup. It tastes quite good.

    Here’s a photo:

  • Manny Antunes says:

    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.

  • Philip says:

    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.

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