Next in our Cocktail Project series is how to make Vietnamese Mint and Coconut Syrup, a Southeast Asian flavour used here as a cocktail modifier.
Vietnamese Mint and Coconut Syrup – Photo © Cocktails & Bars
Vietnamese Mint
Vietnamese Mint, persicaria odorata, also known as rau răm or Vietnamese coriander is a staple in Vietnamese and Southeast Asian cooking. The perennial herb is also known as hot mint which gives a clue to its flavour – spicy and herbaceous with a lingering note. While not related to the mint family, it resembles mint in appearance and growing habits. The herb can be sourced from Asian grocers or can easily be grown in an edible garden.
The recipe for the syrup starts by making a syrup. Instead of sugar and water, it calls for coconut water and white granulated sugar in a 2:1 ratio. Once the syrup is made, the mint leaves are left to infuse before the flavoured syrup is strained and bottled.
Vietnamese Mint and Coconut Syrup Recipe
Original recipe created by Cocktails & Bars
Ingredients
- 250ml coconut water
- 125g white granulated sugar
- half a cup of large Vietnamese mint leaves, torn into pieces
Equipment: small saucepan, fine strainer, funnel, swing top glass bottle
Method
In a small saucepan, bring the coconut water and white granulated sugar to the boil and simmer for 2 minutes. Remove from the heat and add the torn Vietnamese mint leaves. Leave to steep between two to four hours. Using a fine strainer, strain into a swing top glass bottle and store the Vietnamese Mint and Coconut Syrup in the fridge until needed. It keeps at best for 10-14 days.
Next… Vietnamojito Cocktail Recipe
