Mint + Coffee cocktail for the weekend
Catharine Dahm
If you've got a forest of mint growing in your backyard right now, you're probably looking for any excuse to use those sprigs. Cardinal bartender Andrew Wind is here to help. Here's his recipe for a refreshing summer drink that calls for a bunch of mint leaves ... you'll love this tasty, unexpected combo of mint, vanilla, coffee liqueur and coffee this weekend. Bottles of our Songbird Coffee Liqueur are sold at the distillery for $25.
Up and Attem
Makes 1 cocktail
10-12 mint leaves
2 oz. Songbird coffee liqueur
1/4 oz. vanilla simple syrup (recipe below)
Espresso/cold brew/coffee, to taste
Add mint, coffee liqueur and vanilla simple syrup to shaker and muddle until mint leaves are slightly crushed.
Add ice and shake.
Strain into glass over ice.
Add cold espresso, cold brew, coffee of your choice!
Garnish with fresh mint
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 vanilla bean
Add sugar and water to a pot.
Split vanilla bean down middle, scrape out seeds, add to pot.
Heat mixture over medium heat, stirring occasionally until sugar begins to dissolve and mixture comes to boil, about 10-15 minutes.
Remove from heat and store in glass jar.
3 important questions for Andrew:
What do you like about mint?
It is so versatile. It can freshen up any meal or drink so easily.
Why should someone make this cocktail at home?
It takes no time at all and it is the perfect morning pick-me-up. It's summertime — who says you can't add a little booze in the morning?
If you could be any superhero...
Can I be a villain? Then I'd be Dr. Mischief... you know exactly what you're getting...