Spearmint vs Peppermint for Drinks

Mint is one of the most common fresh herbs behind a bar, yet the word covers several plants with very different flavors. Spearmint is gentle, sweet and green, the flavor of a Mojito. Peppermint is sharp and high in menthol, with a cooling effect that can overwhelm a delicate drink but suits hot tea and chocolate.

This guide compares the main mints, explains which drinks call for which, and covers buying, storing and handling mint so it stays bright instead of bruised and bitter.

Spearmint

Spearmint gets its sweet, rounded flavor mostly from carvone, the same compound that gives some chewing gums their familiar taste. Its leaves are bright green, pointed and slightly crinkled. Most bunches labeled simply as mint in supermarkets are spearmint or a close relative.

It is the mint for almost all cocktails. In a Mojito or Mint Julep, spearmint gives fresh, sweet aroma that supports rum or bourbon without a medicinal chill.

Peppermint

Peppermint is a hybrid of spearmint and water mint with a high level of menthol, which triggers the cold-sensing receptors in your mouth. The leaves are often darker, with purplish stems. The taste is intense, sharp and cooling.

Use peppermint in hot tea, in hot chocolate and in sweet, creamy drinks where a strong mint note is the point. In a shaken cocktail it can taste like toothpaste, so if peppermint is all you have, use about half as many leaves.

Other mints you may see

Garden centers and farmers markets offer many named mints. Some are useful behind the bar; others are better in the garden.

• Moroccan or nana mint: a spearmint type, sweet and clean; the choice for Moroccan mint tea
• Hierbabuena: the local mint often used in Cuba; spearmint is the closest common stand-in
• Apple mint: fuzzy leaves and a mild, fruity taste; good in punches
• Chocolate mint: a peppermint type with a cocoa-like scent; fun in dessert drinks
• Wild or water mint: strong and variable; taste before using

Handling mint in a drink

Mint's aroma lives in tiny oil glands on the leaf surface. A light press with a muddler or a clap between your palms releases them. Grinding or shredding the leaves breaks open the green tissue too, which tastes bitter and makes the drink look murky.

For a Mojito, press the leaves gently with sugar and lime, then add rum, ice and soda. For a Julep, rub the leaves lightly around the inside of the cup and pack it with crushed ice. For a garnish, choose a full top sprig, slap it once to wake up the aroma and set it right next to the straw so every sip passes your nose.

Buying and storing

Choose bunches with perky, unblemished leaves and no dark or slimy spots. Trim the stem ends, stand the bunch in a glass of water and cover it loosely with a plastic bag, then refrigerate. Change the water every couple of days and it should keep well for about a week.

Rinse mint just before use and pat it dry. Wet leaves dilute drinks and bruise more easily. Mint you cannot use in time can become a mint syrup or be dried for tea.

Common questions

Can I use peppermint in a Mojito?

You can, but use about half the usual amount and press it very lightly. The drink will taste cooler and more intense than one made with spearmint.

Why does my Mojito taste bitter?

The mint was crushed too hard, or stems went into the glass. Press the leaves gently and leave the stems out.

What kind of mint is in crème de menthe?

Most crème de menthe is flavored with peppermint or mint oils, which is why a Grasshopper tastes cool and candy-like rather than fresh and green.