Chocolate mint (Mentha piperita) is one of three mints that was on the shelves at the Sun Seed Farm booth at the Ballard Farmer’s Market this spring, and is one of the latest additions to our herb garden.
It’s delicious stuff, smells a bit like an Andes chocolate mint, and we’ve been having fun thinking of different ways to use it. It makes a good tea, it infuses well into warm cream for ice cream, creme brulee or chocolate-mint ganache, and it muddles well into a chocolate mint mojito. The mojito is where most of our chocomint has gone. After a few trials, we settled on the version below. It’s been a popular drink with guests this summer, so popular I might pick up a second plant next year…
Chocolate Mint Mojito
1.5 – 2 oz rum
15 fresh chocolate mint leaves
one-half lime (3/4 oz juice)
.5 oz rich simple syrup (or 2 teaspoons sugar)
1.5 oz club soda
directions: In a shaker, lightly muddle together the mint leaves and lime juice. Add rum, sugar (or simple syrup) and ice and shake. Strain through fine mesh strainer into cocktail glass and top with soda. Stir briefly. Garnish with a mint leaf or sprig. Cheers!