Ingredients
2 cups fresh mint leaves
4 cups boiling water
2 cups cranberries
1 cup sugar
3/4 cup limoncello (see Notes)
1 1/2 cups vodka
2 tablespoons freshly squeezed lemon juice
12 mint sprigs
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Chamber sealer — true compression, infusion, liquid sealing
Cream whipper for foams, espumas, rapid infusions
Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Chamber sealer — true compression, infusion, liquid sealing
Cream whipper for foams, espumas, rapid infusions
Yarai mixing glass — cocktail builds, infusions, fat washes
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Put mint leaves in a large heatproof bowl. Pour boiling water over mint and let steep 10 minutes. Strain into a pitcher or another bowl and let the mint tea cool to room temperature. Meanwhile, in a small saucepan over medium-high heat, bring cranberries, sugar, and 1 cup water to a boil. Remove from heat and let cool to room temperature. Strain the cranberry syrup into another pitcher or bowl. For each cocktail, combine 1/3 cup mint tea, 2 tbsp. cranberry syrup, 1 tbsp. limoncello, 2 tbsp. vodka, and 1/2 tsp. lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a sprig of mint.