This month’s cocktail recipe is of course in honor of my brand new Southern-set release, ON THE VERGE OF I DO. You can bet Kara & Eli & all of the Kincaids enjoy their fair share of these on a lazy Sunday afternoon.
The Perfect Mint Julep
2 cups granulated sugar
2 cups of water
sprigs of fresh mint
Kentucky Bourbon or Whiskey (high quality) (2 ounces per serving)
Make a simple syrup by boiling sugar and water together for five minutes.
Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight.
Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon of mint syrup and two ounces of Kentucky Bourbon or Whiskey.
Stir rapidly with a spoon to frost the outside of the cup.
Garnish with a sprig of fresh mint.
Sip slowly while sitting on the veranda enjoying ON THE VERGE OF I DO. :winkwink
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