Mint
Also called spearmint, Mentha spicata, hierbabuena, garden mint
Fresh spearmint, the mint of the Mojito and the Julep: sweet, cool and gentle where peppermint is sharp. A sprig is slapped, not muddled hard, to release its oils, and a bouquet garnish is placed beside the straw so the drinker breathes it. It pairs with rum, bourbon, gin, lime and cucumber.
- cool spearmint
- sweet green
- faint pepper
- fresh grass
- lemon balm note
Origin
Spearmint, Mentha spicata, is a mint family plant native to Europe and spreading east toward China; its leaves have long flavored teas, syrups, sauces and drinks, and it is grown commercially for chewing gum and essential oil. It spreads aggressively by runners, which is why it was in every kitchen garden. The Mint Julep of the American South and the Cuban Mojito made it the bar's defining herb.
Production and safety
Buy or pick fresh, wash and dry gently, and store wrapped in damp paper in a sealed box in the fridge; use within 3 to 5 days. Discard wilted or blackened leaves. Spearmint is the cocktail mint; peppermint and its menthol dominate a drink. Muddle gently or just press: crushed mint turns grassy and bitter.
Allergens: None
Common uses
- mojito
- Mint Julep
- Southside
- a mint bouquet on a Queen's Park Swizzle
- mint tea syrup
Pours that use it
Sources
- Mentha spicata (NC State Extension Plant Toolbox), NC State Extension · secondary source, retrieved 2026-10-11