The Mint Muse cocktail.
Click here to see the 7 Best Mint Cocktails Slideshow.
In a rocks glass, muddle 6-8 mint leaves and lime wedge. Add ice, absinthe, and pineapple juice. Top with lemon-lime soda.
Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.
If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.
More Stories by Marcy Franklin
Drink Editor for The Daily Meal. Originally from Colorado, now living in New York City.
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