Mint Infused Simple Syrup

In his minimal spare time, the Superior’s chef Torin has been playing around with simple syrups for summer drinks and recommends infusing them with whatever fresh herbs or fruit you may have around the garden like mint, fennel, rosemary or anise. The following recipe is for a mint-infused simple syrup, but can be used as a foundation for various flavours.

1 cup sugar

1 cup water

Stems from 1 bunch of fresh mint

Add 1 cup sugar to 1 cup water and bring to a boil. Add mint stems and let simmer until sugar is dissolved.Turn heat off, cover and let cool. Strain syrup through a fine sieve and mix with 2 oz. rum, vodka or simply sparkling water or soda. Garnish with fresh mint leaves and lime slices.

Syrup can be saved in the fridge for up to two weeks. Makes 1 cup.