anybody have a go-to ratio for mint bitters or creme de menthe when substituing for fresh mint?

I know, we'd always rather have fresh mint on hand, but that's not always possible.

I can't seem to get a good formulation for how many drops of mint bitters (or tsp, half tsp, etc of creme de menthe) to use per mint leaf when making a Queen's Park Swizzle, for instance...

If I don't have fresh mint . . . I make a different drink. Mint bitters or Creme de Menthe is no substitute for fresh mint.

I might substitute a mint garnish with a few drops of mint bitters on the surface of the drink, or I might use mint bitters to enhance a drink that calls for mint (either muddled or swizzled) as an ingredient. But I wouldn't substitute it in something like a swizzle, mojito, julep, or smash. It's just not going to be the same...

[ Edited by: Brandomoai 2012-06-11 09:59 ]