1. mint simple syrup 1. pluck 35-40 mint leaves off their
stems, this should yield about 2 cups of mint. 2. roughly chop half the
mint (set half aside for later use) and add to a saucepot with 1 cup of
water. bring to a boil and let simmer for about 5-8 minutes. 3. remove from
heat and strain the leaves out. 4. put just the mint tea back on a medium
heat and wait until back to a full boil. add honey, mixing, and
let cook 1 minute before removing. set aside to cool.
2. ready your other veggies for the blender. first peel the ginger and slice
into matchsticks. next, zest your lemon, place the zest into a small
dish and cover with 1 tsp. of good quality olive oil.
3. toss the ginger, green chile and remaining cup of fresh mint to the
blender. add lemon juice. finally add half the mint syrup, setting the
rest aside for garnish. pulse thoroughly for up to a minute. (note: if
you do not have the luxury of having authentic green chile, try subbing
in a roasted jalapeƱo. remove the seeds and use half in place of green
chile.)
4. strain the mixture into a bowl. use a spoon to slush it around, allowing
it to pass through the sieve or fine mesh strainer. now you have the
fresh juice part of your elixer! taste it with a spoon, if it seems too
tart or spicy, add more mint syrup one teaspoon at a time.
5. mix the basic proportion is one-part juice to one-part pastis to
one-part whiskey. for a single dose: measure out a tablespoon of each
into a cocktail shaker. add a teaspoon of lemon zest oil. complete with 3
ice cubes and shake fervently. pour into a shot glass or desert wine
snifter.