This recipe given to us by author and former Gramercy Tavern managing partner Nick Mautone can be used to sweeten iced tea, limeade, or just about any cocktail or highball made with rum, gin, vodka, or whiskey, like this Tea and Whiskey Highball.
Game plan: Refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.
1 bunch fresh mint, ends trimmed
2 cups granulated sugar
Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.
Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a 2-cup container with a tightfitting lid; discard the solids. Cover and refrigerate until ready to use.