Iced Mint Cocktail or Mocktail: The Coffee Version of a Spiked Arnie Palmer?Ole & Shaina Olmanson
Summer drinks. I tend towards a gin & tonic when going for an alcoholic beverage, but I’ll dabble in other gin drinks when in the care of a good bartender. (“Mixologist” just sounded a bit too pretentious there.) At home and when not looking to spice things up, I generally stick with my preferred staples: cold-brewed tea and coffee. A jug of each sits in the fridge, and I simply pour when thirsty. There are variations, of course, with the coffee meeting cream, perhaps a bit of sweetened condensed milk is in order, and the iced tea swimming in a bit of lemonade, but that is it.
Now, what if we took all my summer loves and combined them: Arnie Palmer meets gin meets coffee and then gave it a bit of a southern flare with a mint leaf or two. This is a drink that is ready for some porch sippin’.
Iced Mint Cocktail adapted from Starbucks
1 packet Starbucks VIA
4 cups lemonade
2 teaspoons sugar
1 cup gin
1 cup fresh mint leaves, loosely packed
1/2 cup peeled, seeded, grated cucumber
In a large pitcher, dissolve the contents of the VIA packet with 1 tablespoon of hot water. Add in the lemonade, sugar, gin, mint, and cucumber to the pitcher. Place the pitcher in the refrigerator and let chill for at least 2 hours.
Serve poured over ice.
*For a mocktail: Substitute 1 cup sparkling water for the gin.
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