7 Awesome Mint Drink Recipes

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For just .99 you can have years of bounty! Mint is a very hardy, perennial herb. (Mint can be invasive too, taking over the garden if you put it in a bed with other plants.)

Growing your own mint, beats buying it from the supermarket.  At the store, a tiny container of mint can cost $2 and will wilt away in just a few days. 

Even if you’re not much of a chef, mint is a great investment for bar purposes alone. Used fresh or steeped to make simple syrups or liquors, mint works in a range of cheap and cocktails.

Here's our Top 7 Picks for Easy Mint Drink Recipes!  

Need Mint Seeds? Click Here

Mint Julep

2 oz Bourbon
1 Dash Simple Syrup
6 Mint Leaves

Muddle 4 mint leaves with sugar syrup in glass. Add 1 oz. of bourbon. Fill with crushed ice. Add rest of bourbon, then garnish with sliced limes & mint leaves.

Frozen Mint Lemonade

1 Cup Brown Sugar
1/4 Cup Mint Leaves
4 Limes
1 Cup Ice Cubes

Peel the limes and then blend all of the ingredients together in a blender. Garnish with a few mint leaves.  (Add a splash of tequila if you wish.)

Mint-Ginger Caipiroska

3 Slices of Fresh Ginger
1 1/2 tsp. of Sugar
5 Mint Sprigs
4 oz. Vodka (or Sprite)

Muddle ginger with sugar in a glass. Add mint sprigs. Muddle until fragrant. Add vodka (or Sprite) and ice. Garnish with mint. Stir.

London-Style, South Side Royale

9 Mint Leaves
3 Slices of Cucumbers
1 oz. Simple Syrup
2 oz. Gin
3/4 oz. Lime Juice

In a shaker, muddle the mint leaves with the cucumber and simple syrup. Add the gin, lime juice, and several cubes of ice and shake vigorously for 15 seconds. Strain into a champagne glass. Top with about 1 1/2 ounces of champagne.

Lean Green Mint Smoothie

1/2 Pineapple
1/2 English Cucumber
1/2 Ripe Pear
Juice from 1 Lime
1 Cup Baby Spinach
10 Chopped Mint Leaves
1 tsp. Agave Nectar
Crushed Ice

Purée ingredients in a blender until smooth. Pour into 2 glasses, garnish with a cucumber spear and serve.

Fresh Mint Tea

1 Handful of Fresh Mint Leaves
2-4 Cups of Filtered Water
Honey to Taste

Roughly tear the leaves with your hands and place them in a small strainer placed over a teapot or glass bowl. Bring the water to a boil and pour over the leaves. (The water should cover the leaves in the strainer). Gently bruise the mint leaves with the back of a wooden spoon or a muddler to release the oils. Cover the teapot or bowl and let the leaves steep for at least 5 to 10 minutes, then remove the strainer pressing on the leaves to extract as much liquid as possible. Pour into tea cups or mug and sweeten with honey or sugar to taste if desired.

Watermelon-Mint Cooler

4 Cups Seedless Watermelon Chunks
1 1/2 Cups Lemonade
1/2 Cup Fresh Mint

In a blender, puree the watermelon and lemonade; strain if desired. Stir in the mint and serve over ice. For an instant cocktail: Stir in 1/2 cup vodka or tequila before serving.

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