Herbal Summer Cocktails: Minty Frozen Daiquiri

By Susan Belsinger
August/September 2006
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Makes 2 drinks
This drink is both tart and tangy, yet refreshing and cooling. Use peppermint (Mentha ¥piperita), or if you grow or can find it, Madalene Hill’s red-stemmed doublemint (Mentha ¥gracilis ‘Madalene Hill’).

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  • 2 limes
  • 3 tablespoons sugar
  • 5 large peppermint sprigs
  • 1¼ cups water
  • About 2 cups crushed ice
  • 3 ounces Mount Gay Special Reserve or other light rum
  • 1 tablespoon clear Créme de Menthe
  • 2 small mint sprigs
  1. Squeeze juice of 2 limes into a small pitcher and dissolve sugar into juice. Muddle mint sprigs in pitcher and add water. Adjust to taste with more lime juice or sugar, if necessary.
  2. Put ice into blender, add rum and Créme de Menthe, and strain in lime mixture, squeezing excess liquid from mint leaves. Blend until smooth and pour into two well-chilled party glasses. Garnish with mint sprigs and serve immediately.

Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.

Click here for the original article, Herbal Summer Cocktails. 

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