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.
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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.