Cheers with a Mint Julep!

I know, I am early for  the spring time rite of passage.  However, fresh mint is growing wild  in my herb garden. A mint julep with some spring lamb from Scotland sounds like a perfect Sunday afternoon feast.

Little did I know  that the original mint julep was said to be made with cognac.

I enjoy my classic bourbon version. There will be no traditional Kentucky Derby drink for me this year since I will be sipping wine at an old Napa ranch that weekend.

Mint Julep- adapted from an old Saveur Magazine issue.

Ingredients:

10 spearmint leaves
1/2 cup Kentucky bourbon
1-2 tbsp simple syrup
2 tbsp simple syrup to press into damp rim of a glass or silver julep cup

Method:

Press damp glass rim into the sugar to coat.
Fill glass to rim with crushed ice.
Crush mint leaves gently with pestle to bruise.
Pour about 1/2 cup of Kentucky bourbon over ice.
Stir one turn with a swizzle stick.
Garnish with leafy spearmint sprig.

Wear a hat and say “Cheers” for your favorite horse and a warm spring.

Brenda C. Hill


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