It was a perfect spring Saturday. We had just returned from the botanical gardens, where we had a delightful picnic among the irises, the hot minestrone just the right temperature for the cool breezes that came along every once in a while. We walked down the sidewalk and the sun began its afternoon descent, letting its light go orange against the clouds. It was still a bit warm, and the cool cocktail in our hands, a fresh mixture of Rangpur gin, mint simple syrup, mint leaves and lime juice was the perfect accompaniment for the porch and the smoky salted almonds.
And that's why you should keep some of this stuff in your fridge.

mint simple syrup

1 cup sugar
1 cup water
1 bunch mint

Combine water and sugar over med. high heat. Stir occasionally until sugar is completely dissolved (don't boil). Take pan off heat, add mint and let it steep overnight. Strain mint and refrigerate syrup.