Vermouth julep

3 oz vermouth (Carpano Antica Formula)
1 tsp demarara syrup
mint leaves

Muddle mint and syrup in the bottom of a julep cup; then add crushed ice and vermouth. Stir. Garnish with mint sprigs.

Pimm's Highball Smash

2 oz Pimm's No. 1 liqueur
1/2 tsp demarara syrup
2 dashes Bitter Cube lemon tree bitters
10 mint leaves
soda water

Muddle mint with syrup, then add bitters and Pimm's.  Stir with ice, and strain into a highball glass with ice.  Garnish with a sprig of mint.

Eastside Fizz

2 oz London dry gin
1 oz fresh lime juice
3/4 oz simple syrup
8 mint leaves
2 slices cucumber

Muddle; shake; double strain over rocks in a tall glass. Top with club soda.

Whiskey Peach Smash

2 oz bourbon
1 oz curacao
1/2 lemon, quartered
3 peach slices
5 mint leaves

Muddle all but bourbon and one peach slice; add bourbon and ice, and shake well; strain into an iced rocks glass. Garnish with a sprig of mint and the remaining peach slice.

Prescription Julep

1 1/2 oz Cognac
1/2 oz rye
1/2 oz simple syrup
mint leaves

Muddle mint with syrup, then add booze and cracked ice. Garnish with a hedge of mint. Serve with a straw. "Repeat dose three or four times a day until cold weather."

Delmarva Cocktail

2 oz rye whiskey

1/2 oz dry vermouth

1/2 oz creme de menthe

1/2 oz fresh lemon juice

mint leaf

Shake; strain; cocktail glass. Garnish with mint leaf.

Delicious Cocktail

2 oz London dry gin
3/4 oz fresh lime juice
3/4 oz simple syrup
5 mint sprigs
confectioners' sugar

Shake liquids with ice; strain; cocktail glass. Garnish with sugar-dusted mint sprigs.

Queen's Park Swizzle

3 oz demarara rum
1/2 oz demarara syrup
1/2 oz fresh lime juice
2 dashes Angostura bitters
several mint leaves

Bruise mint in a Collins glass, and paint the sides with mint oil. Add remaining ingredients and crushed ice. With a barspoon, swizzle to chill.

Southside

2 oz London dry gin (Beefeater)
3/4 oz lemon juice
3/4 oz simple syrup
1 dash Angostura bitters
several mint leaves

Lightly muddle mint. Add remaining ingredients with ice, and shake. Double strain in to a cocktail glass. Garnish with one slapped mint leaf.

Mojito

2 oz light rum
2 tsp lime juice
2 tsp simple syrup
1 oz club soda
several mint leaves

Muddle mint, syrup and lime juice in a Collins glass. Add rum, and stir. Add ice, and top with club soda. Agitate to mix. Garnish with a sprig of mint.

Juliet & Romeo

2 oz London dry or Hendrick's gin (I use Plymouth)
3/4 oz fresh lime juice
3/4 oz (2:1) simple syrup
a pinch of salt
3 slices of peeled cucumber
several mint leaves
3 drops Angostura bitters

Muddle ingredients, then shake over ice, and double strain into a cocktail glass. Lay a rubbed or slapped mint leaf on the surface of the drink and place 3 drops of Angostura bitters on the surface, as well. Garnish with a cucumber slice.

Mint julep

Place 11 freshly picked mint leaves and 1 tablespoon of simple syrup in the bottom of a silver julep cup, and gently muddle to extract the oil from the mint leaves, taking care not to macerate the leaves.  Pour a small amount of Knob Creek (or other) bourbon into the cup, and swirl to dissolve the syrup.  Next, crush a few cups of ice, and discard the very small and very large pieces, leaving pieces approximately 1-2 cm in diameter.  Fill the julep cup with this ice, and pour in bourbon to the top (3-4 oz).  Taking care not to touch the frosted sides of the cup, agitate with a spoon to bring some syrup and mint to the top and to chill the mixture.  Garnish with a sprig of freshly picked mint.

For more information, see The Libation Bearers.