Of the many varieties of mint, spearmint is the best one to use for this thirst-quencher. For a more sophisticated version, tonic can stand in for the ginger ale, and adults may wish to add a jigger of bourbon.
*Recipe Courtesy of Williams-Sonoma.
- 2 tablespoons fresh mint leaves, julienned
- 1 teaspoon sugar
- Ice cubes as needed
- 2 bottles (each 1 quart) ginger ale or tonic water
- Bourbon, to taste (optional)
- 1 In a small bowl, using the back of a spoon, crush the mint with the sugar and let stand for 10 minutes.
- 2 In each individual glass, place a generous 1/2 teaspoon of the crushed sugared mint. Add several ice cubes and pour in the ginger ale. Add a splash of bourbon to each glass. Serve immediately.
- 3 Serves 8 to 10.