Mulled, or sweetened, mint is most commonly used to make a mojito but also appears in other dessert or tea recipes. Include the mint stems when you are mulling this herb because the stems are where the juice is. The oil in the mint leaves gives off the pungent minty smell.
Things You'll Need
Pour the simple syrup into the bowl. If you do not have simple syrup, make your own by stirring 1 tsp. sugar with 2 tsp. water until the sugar dissolves.
Add the mint to the bowl so that the leaves point upward. Cut the stems into workable-size pieces.
Press the spoon against the mint and grind it to release the juice from the stems and the oils from the leaves. Do this for about one minute and you will smell the mint juices strongly.
Use the mulled mint as you desire.
References and Resources"The New York Bartender's Guide": Sally Ann Berk: 1997
"The Little Black Book of Cocktails": Virginia Reynolds & Kerren Barbas: 2003
"The Modern Mixologist: Contemporary Classic Cocktails": Tony Ganim, Mario Batali & Mary Elizabeth Faulkner: 2010
"Big Bad-Ass Book of Cocktails": Paul Knorr: 2010