An even better idea is to skip the sugar, water, and mint altogether and enjoy the spirit straight up in the Scottish style, or maybe opened with a mere drop or two of water, or for the less civilized, on the rocks.
Add to the mix Thai chilies, for heat (if you can't find Thai chilies, the more ubiquitous red chili sauce found in Asian markets makes a fine substitute), and a moderate amount of sugar, for balance, and you have a zippy vinaigrette that dresses a beautiful salad of shallots, mint, cilantro, scallions and toasted rice.