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
International Food Wine & Travel Writers Association
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