22 February 2010

MINT JULEP

1/3 CUP SUPERFINE SUGAR
1/3 CUP WATER
1/3 CUP MINT LEAVES
4 OZ BOURBON

In small saucepan boil 1/3 c superfine sugar in 1/3 c water for 5 minutes until dissolved.  Transfer to bowl and add 1/3 c mint leaves.  Muddle the mixture.  Fill large frosted glass with crushed ice and strain in mixture.  Add 2 oz bourbon and serve.  Makes two servings. 

It takes a little work, but it's a sweet, refreshing drink.  Goes very well with Imperial Chicken, you know, with the crunchy LACHOY noodles?

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