Mint Simple Syrup

I grow a lot of mint. When I say a lot, I mean several varieties across a bunch of pots and elevated beds. I never, ever plant my mint in the ground, as it can spread and takeover, although with the number of weeds that sprouted up after the last rain we had in California, I’m not sure I’d mind a blanket of fresh mint at this point.

Mint simple syrup has a cooling, slightly sweet flavor and works in way more than just cocktails. It adds clean mint flavor without the bitterness you sometimes get from muddling fresh leaves directly in a drink, especially if you are prone to pulverizing your herbs when a recipe calls for a light muddle.

What Is Mint Simple Syrup?

Mint simple syrup is made by gently infusing fresh mint leaves into warm sugar syrup, kind of like steeping tea leaves. The heat extracts the mint’s natural oils, creating a smooth, flavor-filled syrup that blends easily into cold drinks.

Because the mint is strained out, you get pure flavor without floating leaves, torn bits, or cloudiness—making it ideal for cocktail recipes and clear drinks.

Growing Your Own Mint

If you want fresh mint on hand year-round, grow it yourself. DO NOT plant mint directly in the ground. It spreads like crazy and will take over your entire garden before you realize what’s happening.

Plant it in a well-draining pot instead. Mint likes consistent moisture but doesn’t want to sit in soggy soil. Don’t let it get super dry, but don’t drown it either.

Best Mints for Simple Syrup

Not all mints taste the same. Some are great for cocktails. Some will make your syrup taste like toothpaste. Here’s what you need to know.

Spearmint (Best All-Around Choice)

This is the one you want. Clean, fresh, slightly sweet, and no harsh menthol bite. This is that classic “cocktail mint” flavor that works in mojitos, juleps, gin cocktails, lemonades, mocktails, and iced tea.

If you only grow or buy one mint, make it spearmint.

Peppermint (Use Sparingly)

This has strong menthol. It is cool, sharp, and almost candy-like. It’s good for chocolate cocktails, winter drinks, and hot cocoa syrups.

But be careful. Steep it shorter (10–15 minutes) or blend half peppermint with half spearmint to avoid a toothpaste flavor.

Chocolate Mint

I love growing chocolate mint, which has a spearmint base with a subtle cocoa aroma. It’s smooth and fun, and not sweet. It works well in dessert cocktails, chocolate martinis, and espresso drinks.

This is a fun twist on a recipe that calls for mint when you want something unexpected but still cocktail-friendly.

Apple Mint (Very Gentle)

I heard about apple mint more than a decade ago. It has a soft, fruity, mild mint flavor with less punch than spearmint. It works great in mocktails, fruit-forward cocktails, and strawberry or apple drinks.

To make apple mint syrup, you will need more leaves or to steep longer to get enough flavor.

Pineapple Mint

Pineapple mint has grown a lot more popular in recent years, especially at garden centers. It has a light mint flavor with a tropical aroma. It’s good for rum cocktails, tiki-style drinks, and summer spritzes.

This mint is not as bold as others, so use it when you want mint as a background note rather than the star of your cocktail.

Mints to Avoid

• Curly mint (ornamental): weak flavor.
• Wild mint: inconsistent and sometimes bitter.
• Over-mature mint: can taste grassy.

As always, make sure you are buying organic, pesticide-free mint.

5 Cocktails that Use Mint Simple Syrup

Mint Gin Sour

2 oz gin, 0.75 oz lemon juice, 0.5 oz mint simple syrup. Shake with ice in a Boston shaker, strain into a coupe. Lemon twist garnish.

Mint Lemonade Vodka

1.5 oz vodka, 1 oz mint simple syrup, fresh lemonade. Serve over ice in a highball glass with a lemon wheel.

Strawberry Mint Smash

2 oz vodka or rum, 0.75 oz lime juice, 0.5 oz mint simple syrup, fresh strawberries. Muddle berries with a cocktail muddler, shake, strain over ice. Strawberry garnish.

Mint Spritz

1 oz mint simple syrup, prosecco, soda water. Build in a wine glass over ice. Mint sprig garnish.

Mint Bourbon Cooler

2 oz bourbon, 0.5 oz mint syrup, 0.5 oz lemon juice. Shake, strain over ice in a lowball glass. Top with soda water. Lemon wheel and mint sprig.

Mocktail Ideas

Mint syrup works well in zero-proof drinks.

Mint Lemonade – Lemon juice, mint syrup, water
Mint Lime Soda – Lime juice, mint syrup, sparkling water
Mint Iced Tea – Black or green tea with mint syrup
Mint Cucumber Cooler – Mint syrup, cucumber juice, soda

Storage

Store mint simple syrup in a clean jar (I use 4 oz mason jars and 8 oz glass jars) in the fridge for up to 2 weeks, or in the freezer for several months.

You can also freeze simple syrup in ice cube trays (I love these Souper Cubes because they are made by a local couple here in CA) for up to 6 months. Just pop out a cube when you need it.

Always toss your simple syrup if it smells off or shows mold.

Making It Right

• Use fresh mint. Wilted or bruised leaves won’t give you clean flavor.
• Don’t boil the syrup. Boiling can mute the mint and create bitterness. Treat it like a green tea that needs a lower temperature to steep.
• Steep to taste. 15 minutes gives light freshness. 30 minutes gives a stronger mint, but taste it as you go. Sometimes I can steep up to an hour to get the flavor I want.
• Double strain for clarity. Cheesecloth removes tiny leaf particles for a cleaner syrup.

Common Questions

Can I use spearmint or peppermint? Yes. Spearmint is classic and mild. Peppermint is stronger—steep for less time.

Can I reduce the sugar? You can, but the syrup won’t last as long. Sugar helps preserve it.

Can I muddle the mint instead? Not recommended. Muddling releases bitterness and clouds the syrup. You can gently tear up your mint before you place it into the liquid, though.

Can I use dried mint? Fresh mint is better. Dried mint doesn’t have the same aromatic oils and won’t taste anything like a fresh mint syrup.

Mint Simple Syrup Recipe

Ingredients:

• 1 cup water
• 1 cup white sugar
• 1 cup fresh mint leaves (about 6 stems) – spearmint recommended

Instructions:

1. In a medium saucepan over medium heat, combine the sugar and water.
2. Stir until the sugar dissolves. Do not let the mixture boil.
3. Remove from heat and add the mint leaves.
4. Let steep for 15–30 minutes, stirring occasionally. Steep longer for stronger mint flavor. (Peppermint: steep only 10-15 minutes.)
5. Strain into a clean glass jar through a fine-mesh strainer.
6. For extra clarity, strain again through cheesecloth to remove fine particles.
7. Refrigerate for up to 2 weeks or freeze for longer storage.

What You’ll Need

• Simple syrup tools: a fine-mesh strainer and cheesecloth for straining.
• For cocktails: Boston shaker, cocktail muddler, citrus juicer.

Fresh mint grows well in terracotta pots if you want to have it on hand year-round.

More Herb Syrups

If you like herbal flavors in cocktails, check out my basil simple syrup and rosemary simple syrup. Each brings a different kind of freshness to cocktail recipes.

For more cocktail recipes, simple syrups, and for bar tools, check out my Amazon shop. Want to chat cocktails and pop culture? Join us on the Twist Happy Hour podcast.