Refreshing Mint Junip cocktail recipe
And yes, before you ask, I do mean Junip, not Julep
Looking for a new gin cocktail to try during lockdown? Give this a go.
I got busy in my lab (tiny kitchen), and after several recipes, tweaks, start-overs and more, I was really happy with this. I present to you, the Mint Junip.
It's made with gorgeous Wild Island gin, which is distilled on the Isle of Colonsay, one of Scotland’s Southern Hebridean Islands.
The copper still is infused with six native hand-foraged botanicals growing wild on the island: lemon balm, wild water mint, meadowsweet, sea buckthorn, heather flowers, and bog myrtle.
And ten further botanicals are used as the base. While there’s quite a lot going on with it, in terms of a floral, citrus character, it can also stand up to complementary flavours, which is why I think it works in my cocktail.
- 50ml Wild Island gin
- 15ml St Germain elderflower liqueur
- 40ml Cucumber and mint presse
- 15ml Apple green tea syrup
- 4 mint leaves
- Fill a cocktail shaker with ice.
- Add the gin, St Germain, presse, green tea syrup, and mint leaves.
- Shake it real good.
- Strain into a coupe glass and garnish with a mint leaf.
To make the apple green tea syrup…
- Boil 150ml of water on the hob. Take the hob off the boil. Add your green teabag. Once infused (five minutes), put the water back on the heat and add 150g sugar. Stir until dissolved and allow to cool.