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chop mint and place in a sealable jar. Cover with vodka. Close jar and shake, then leave in a sunny window for two or three days. Strain through a coffee filter and store in a small bottle. It will be dark amber brown in color. Heat 1/2 cup water with 1/2 cup sugar in a small saucepan. Cut zest off lime with a vegetable peeler, add to syrup. Quarter lime, squeezing the juice into the syrup and then add the juiced, pulpy lime pieces to the pan. Simmer for 15 minutes, stirring occasionally. Strain and store in a small jar or bottle in the refrigerator. Fill a tumbler with crushed ice. Add cachaca, bitter lime syrup, and peppermint extract. Stir gently. Pour in the soda, stir gently to mix. Garnish with lime slice and one sprig of mint.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Graduated rising bucket — track dough fermentation by volume
Cream whipper for foams, espumas, rapid infusions
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon