Garden Mint Syrup

Mint from the garden. In a bottle. We grow mint in the plots out front of the café. This is what we make with it: picked fresh and turned into a bright, clean syrup in small batches at the cafe. In the bottle 8 fl oz / 237 mL Water, sugar, mint (from our garden) Small batch, zero-waste Refrigerate after opening — best within 3 months How to use it Iced mint latte. 1 oz Milky Way Espresso Concentrate over ice + ½ oz mint syrup + 4 oz milk. Stir. Iced tea and lemonade. A splash in a tall glass of either. Mojitos, juleps, spritzes. With rum or bourbon, or zero-proof with lime and sparkling water. Hot chocolate. A little goes a long way. How we make it We pick the mint from our front-lot garden and turn it into syrup in small runs at the cafe. Nothing else in the bottle but water and sugar.