Mint liqueur is popular in Eastern Europe and can be used as a digestif or in cocktails. It is often made with vodka, mint leaves, sugar, and water and takes a few days to prepare. The Bulgarian cocktail known as a ‘cloud’ is made with mint and aniseed liqueur.
Mint is a mint liqueur popular throughout European regions such as Russia and Bulgaria. It can be enjoyed as a digestif, although it is often used with other liqueurs and can be used to make a traditional Bulgarian cocktail known as a ‘cloud’. This liqueur is typically sweetened with simple syrup and often takes on a green coloration due to the use of mint leaves or oil in its production. Mint can also be made at home quite easily, requiring only vodka, spearmint leaves, sugar, water and one or more small jars.
Often called simply mint liqueur, mint is enjoyed in many Eastern European countries. In some regions, such as Russia, it can be added to other flavored liqueurs to produce a number of different results. Combinations such as mint and lemon liqueur are often prepared and served as a digestif or after-dinner drink, which is usually sipped slowly. Because of mint’s strong mint flavor, however, it is often used in combination with other liqueurs or spirits to produce a cocktail.
One of the most common uses of mint is in making the Bulgarian cocktail known as a cloud. This cocktail is a combination of mint and another liqueur called mastika. While there are a number of different liqueurs called mastika, cloud is typically made with aniseed liqueur with a somewhat licorice-like flavor. This type of mastika takes on a cloudy, ouzo-like appearance when water or ice is added, giving the cocktail its name.
Menta is quite easy to make at home and only takes a few days to prepare. It is usually made, like other homemade flavored liqueurs, using vodka and someone making the liqueur would have to choose whichever type of vodka they prefer. About 1/4 pound or 4 ounces (about 100 g) of spearmint leaves should be placed in a large vase; these should be fresh leaves if possible. About 1 liter (about 1 liter) of vodka is poured into this jar; this is mixed, covered and then set aside.
This jar should be left unopened for five days, stored in a cool area if possible. It should not be uncovered but should be shaken gently every other day. After five days, the leaves should be strained, then squeezed or pressed to remove any liquid that has soaked into them, and the liquor should be returned to a jar. About 1/2 cup or 4 fluid ounces (100 mL) of water and about 2 ounces (50 grams) of sugar should be combined in a pot, simmering lightly for about five minutes. This simple syrup should cool and then be added to the liqueur, which should be set aside for another 24 hours, after which the mint is ready to enjoy.
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