Note: This recipe is from William Nazar of Blue Hill Stone Barns. He makes his chocolate mint syrup by adding chocolate mint (a variety of mint) and simple syrup to a whipped cream canister and charging it with nitrous oxide. By rapidly releasing the charge, the mint flavors the syrup without actually cooking. At home, you can make a suitable substitute by making a simple syrup (1 cup of sugar melted in 1 cup of water), and pouring it hot over a big handful of mint leaves and allowing it to steep for 15 minutes. Strain, allow it to cool, and use. Excess mint syrup should be stored in the refrigerator for up to two weeks.
- Active time: 3 minutes
- Total time:3 minutes
- 8 unpitted sour cherries, stems removed
- 3/4 ounces lime juice
- 2 ounces gin
- 3/4 ounces chocolate mint syrup (see note)
- 1/2 ounce Punt e Mes
- 1/4 ounce Luxardo Maraschino liqueur
- Soda water
- Mint sprig and cherry for garnish
Muddle cherries and lime juice in the bottom of a cocktail shaker. Add gin, syrup, Punt e Mes, Luxardo, and top with ice. Shake vigorously for at least 15 seconds. Add a splash of soda water to the shaker, then strain into a highball glass filled with ice. Garnish with a mint sprig and cherry.