Drink Mint

Learn more about Mint...


Mentha (mint) is a genus of about 25-30 species of flowering plants in the family Lamiaceae, with a subcosmopolitan distribution, seven from Australia, one in North America, and the others from Europe and Asia; several hybrids also occur.
According to Greek mythology, the plant was named after Minthe.

They are aromatic perennial herbs, growing to 10-120 cm tall, with wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, simple oblong to lanceolate, often downy, and with a serrated margin. The flowers are produced in clusters ('verticils') on an erect spike, white to purple, the corolla two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a small dry capsule containing 1-4 seeds.

The mint family, Lamiaceae, includes many other aromatic herbs, including most of the more common cooking herbs, including basil, rosemary, sage, oregano, and catnip. In common usage, several other plants with fragrant leaves may be erroneously called a mint. Vietnamese Mint, commonly used in Southeast Asian cuisine, is not a member of the mint family. In Central and South America, mint is known as yerbabuena (literally, "good herb").

Now, it's time for refreshing yourself with mint.


* Minty Pineapple Punch

3 lemons, halved
6 cups water
2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
4 tea bags
4 cups boiling water
2 (46 fluid ounce) cans unsweetened pineapple juice
3 sprigs fresh mint

Squeeze juice from lemons; set juice aside. Place lemon halves in a large saucepan; add water and sugar. Bring to a boil; boil for 5 minutes. Remove from the heat and discard lemons. Stir in extracts and reserved lemon juice.

Steep tea in boiling water for 5 minutes; discard tea bags. Stir tea and pineapple juice into lemon mixture. Chill. Serve over ice. Garnish with mint if desired.


* Licorice Mint Iced Tea


2 1/2 teaspoons dried licorice root
1 cinnamon stick
1/2 cup dried peppermint leaves
1/2 cup raw honey
4 sprigs of fresh mint (optional)

In a large pot bring 6 cups of water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover, and steep for 10 minutes.

Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved and let cool completely, about 1 hour. Fill four tall glasses with ice. Pour tea over ice and garnish each glass with a mint sprig, if desired. Serve immediately.


* Citrus Mint Cooler

1 cup fresh lemon juice
1 cup fresh orange juice
2 cups sugar
2 1/2 cups water
10 sprigs mint
32 fluid ounces ginger ale
1 cup water

Place first five ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.


* Italian Mojito

2 oz of white light rum
2 oz Italian sparkling wine - Proseco, dry sparkling wine
1/2 oz fresh lime juice
1 tsp brown sugar
1 tsp simple syrup
1 sprig fresh mint

In a high ball glass place mint leaves, brown sugar, simple syrup and fresh lime juice and muddle. Add ice cubes, pour light rum and top with Italian sparkling wine. Stir directly in the glass. Garnish with fresh mint leaves and fresh lime wheel.


* French Raspberry Mint Daiquiri

5 Fresh mint leaves
1/2 oz. Chambord
2 oz. Light rum
1/2 oz. Fresh squeezed lime juice
1/2 oz. sugar syrup

Muddle mint and other ingredients in a mixing glass. Add ice, shake the mixture vigorously. Strain into a chilled martini glass. Garnish with mint leaf.


* Hot Mint Malt


6 Chocolate-covered cream-filled mint patty
5 cups Milk
1/2 cup Chocolate malted milk powder
1 teaspoon Vanilla
Whipped cream

In slow-cooking pot, combine mint patties with milk, malted milk powder, and vanilla. Heat on low for 2 hours. Beat with rotary beater until frothy. Pour into cups; top with whipped cream.


* Hot Mint Tea Float

3 scoops Mint chocolate chip ice cream
3/4 cup Freshly brewed mint-flavored herb tea, hot
1/4 cup Heavy cream, whipped
Sweetened chocolate powder

Place the ice cream in a tall glass and add the tea. Top with whipped cream and sprinkle with chocolate powder.


Let's RELAX!!!!

Thanks cocktail time, allrecipes, martha, floras-hideout and corbis