Former big deal Manhattan chef Gray Kunz (Café Gray) has hiked up north, bring to Saratoga Springs Salt & Char, a contemporary steakhouse that embraces seasonal and local ingredients when possible. Beyond an array of cow cuts, one will find yellow tomato gazpacho and house-cured gravlax, plus a rack of lamb and roasted chicken. Below, the eatery offers up an easy way to blend lemon and mint into a bourbon smash.
6-8 mint leaves
1 1/2 ounces bourbon, such as Buffalo Trace
2 ounces fresh lemon juice
1 ounce mint simple syrup*
lemon wheel, for garnish
mint sprig, for garnish
Rip mint leaves into pieces and place into cocktail shaker with remaining ingredients and add ice. Shake and double strain over crushed ice into rocks glass. Garnish with lemon wheel and mint spring.
*Mint Simple Syrup: Add 1 cup water and 2 cups sugar to a medium pot and cook over medium heat until sugar dissolves. Add 10 minute leaves to the hot syrup and let steep 10 minutes. Strain out mint leaves and reserve syrup.