New Year'S Champagne Cocktail: The Wintergreen Recipe
- 1/2 cup sugar
- 1/2 cup water
- 2 stems fresh mint (each has about 6-10 leaves on it)
- 1/4 cup sugar
- 2 stems mint, leaves plucked from the stalk
- 1 slice lemon
- 1 1/2 tablespoons mint simple syrup
- 1 tablespoon cold clear creme de menthe
- Champagne, chilled
- Mint sugar for garnish
- mint leaf for garnish
- Make mint simple syrup : put sugar, water, and mint in a saucepot, and bring to a boil, stirring so sugar dissolves. Shut off the heat, and allow syrup to come to room temperature. Remove the mint.
- While syrup is cooling, make mint sugar by combining the sugar and fresh mint in a mini food processor. Blitz the two until completely combined into a mint-green sugar. Place the mint sugar on a salad plate.
- Rub the slice of lemon around the rims of the champagne flutes. Dip the wet rims into the mint sugar. It should stick and form a sparkling crown on the glass.
- Trying to avoid disturbing the sugared rim, pour 1 1/2 tablespoons mint simple syrup and 1 tablespoon clear creme de menthe into the each champagne flute. Top with champagne; be careful not to pour too quickly, or the fizz will ruin the sugar rim. Float a single mint leaf in each glass.
sugar, water, mint, sugar, mint, lemon, mint simple syrup, cold clear crueme, sugar, mint leaf
Taken from www.seriouseats.com/recipes/2008/12/new-years-champagne-cocktail-the-wintergreen.html (may not work)