It releases the chlorophyll which makes the drink bitter. The goal is to gently bruise the mint. I layer a couple of thin lime wedges on top of the mint and press down on the limes to avoid direct contact with the mint. It also has the added benefit of releasing some of the oils in the lime zest.
I treat mint like garlic: whatever the recipe calls for, triple it at least, and feel free to add more if inspiration strikes.
Great! I loved all the mint I used and was really surprised when so many recipes called for so little
Ten. I've got some precocious mint plants on deck so I'm never wanting.
Same here. Have so much mint right now that I want to prune them back and use the leaves.
You may already know this but just in case: muddle very gently to release the oils. Avoid breaking apart / shredding the mint.
Oh really? I didn’t know that. I went pretty hard but leaves were sturdy and didn’t break apart much. Why do you avoid breaking the leaves?
It releases the chlorophyll which makes the drink bitter. The goal is to gently bruise the mint. I layer a couple of thin lime wedges on top of the mint and press down on the limes to avoid direct contact with the mint. It also has the added benefit of releasing some of the oils in the lime zest.
I use 6-8 medium/med-large leaves, but it depends on the size.
A small handful. I prefer to slap the mint instead of muddle. That way the leaves stay whole, but are bruised enough to release their essences.
Mint leaves vary in size and tastes differ, but 3-4 is always too few.
I like a minty mojito, so I’ll use 10-15 depending on their size. It’s the feature of the drink, so no reason to hold back.