| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups Mint-Flavored Vodka, recipe follows
- 1 1/2 cups Ginger Simple Syrup, recipe follows
- 2 cups sparkling water
- Garnish: fresh mint sprigs, lemon slices, lime slices
- 2 large bunches fresh mint
- One 750-milliliter bottle vodka
- 1 cup sugar
- One 3-inch piece fresh ginger, peeled and chopped
Instructions
- For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving.
- Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature.
- In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 408 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Reviews
Overall decent recipe. Would recommend a little less syrup, more sparkling water, and a touch of squeezed lime (from the garnish works). I found the recipe a little too sweet and lacking bubbles from the absence of ginger beer. Simple syrup, hence the name, is very easy to make and required for most cocktails. In addition, I only infused the mint and vodka for 12 hours which turned out just fine.
Too much to do…too complicated. Keep it simple. See other recipes.
My vodka and mint mix turned black. l will try this again but with a higher priced vodka. Maybe I will get a better result next time.
This recipe is easy and flavorful. I was disappointed that Giada did not mention that the ginger used to make the syrup can very simply become candied ginger that is fantastic, by sprinkling with sugar and drying on a rack. How could you just discard that most wonderful (and expensive) treat?