Mint Leaves

No herb works harder at the bar than fresh mint. A Mojito needs it, a Mint Julep is nothing without it, and it brightens up everything from a Southside to a Whiskey Smash. Spearmint is the standard bar variety — avoid peppermint, which is too intense. Gently press or “clap” the leaves between your palms to release the oils without shredding them; over-muddling makes the drink bitter from the stems. Buy it in bunches from the grocery store and keep it in a damp paper towel in the fridge, or better yet, grow a pot on your windowsill.

Last modified on October 15, 2026