Me & Mint
“Me & Mint” sorta sounds like a kids book, where you learn about life in a very colorful manner. Mint in that book is either an older relative or a sick friend, or maybe a dog that’s not friendly at first, or a monkey that eats your baseball cards. In a very other sense, it’s one of my favorite herbs, and one that (luckily) is usually available, and so, so delectable in drinks. It’s also profiled in this week’s iSpice column on the Washington Post site, following either the first link in this sentence or this link. In that column, I rhapsodize a bit about mint, along with some others, and also talk about how to use it in drinks (and no, I’m not going to tell you here what I said there–that’s not what the interweb is about, people). They also have my recipe for the Iollas’ Itch in the column, which is from my new book Dark Spirits, a book I’m gonna write more about soon. Here’s the recipe (though this doesn’t mean you shouldn’t click to the column, just that you should have a drink while reading it).
3 fresh mint leaves, plus 1 fresh mint sprig for garnish
Ice cubes
2 ounces rye
1. Rub (carefully but firmly) the 3 mint leaves all around the inside of a cocktail glass. Then discard them.
3. Strain into the minty glass from above. Garnish with the mint sprig.
PS: Happy Friday to you, too.
phismi said:
I am now stealing your idea to write a book titled Me and Mint about an old, sick dog and a not-friendly-at-first monkey who likes baseball cards. Just have to decide which one is “Mint” and how the other one figured out how to write a book.
admin said:
As long as I get a cut, I’m cool with it. Really, though, can’t monkeys write books? Seems I’ve read a few books that had that simian hand on them. Ba-dump-bump.
