By this point in the summer, the mint in most gardens has grown knee-high and is threatening to take over. Don't panic—harvest a few armloads and turn the bounty into a refreshing drink. Plan on making a couple of batches, both with and without alcohol: Adults will swoon over the smooth, bourbon-laced juleps; kids will enjoy the lightly sweetened herbal tea all on its own.
Mint tea can be made 2 days ahead and chilled.
Recipe information
Total Time
1 1/2 hr (inludes cooling)
Yield
Makes 8 drinks
Ingredients
For tea:
For cocktail:
Preparation
Make Tea:
Step 1
Bring water, mint, and sugar to a boil in a 4-to 5-quart saucepan, stirring until sugar has dissolved, then simmer, uncovered, 15 minutes. Cool completely, about 1 hour. Strain through a sieve into a large pitcher, pressing on and then discarding mint.
Make cocktails:
Step 2
Fill 8 (8-ounces) glasses halfway with ice. Add 2 tablespoons bourbon to each glass, then top off with mint tea.
