Just because it’s spring doesn’t mean you have to put aside the bourbon for those cozy nights of sipping it straight and in front of the fire. Nope the Mint Julep is the very definition of a springtime libation.
There is debate whether to or not to crush the mint leaves. I like them crushed.
Ingredients
- 2 tablespoon super fine sugar
- 2 tablespoon freshly squeezed lemon juice
- 24 mint leaves, plus 4 sprigs for garnish
- 2 cup well crushed or shavedice
- 1 cup kentucky bourbon
Directions
Combine sugar, lemon juice, and mint leaves in a pitcher. Crush well with a wooden spoon. Add bourbon and stir gently. Pour the mixture into silver tumblers filled to heaping with shaved ice. Garnish with mint sprigs, and serve frosty cold.
Wow…you did an amazing job hosting this! The food sounds incredible. I could have made a meal of the risotto alone!
absolutely beautiful — can’t decide which course is my favorite because they all look incredible!
what a menu!! sounds seriously amazing!
60 years of marriage is truly a beautiful thing to hear! And what better way to celebrate than with this beautiful menu… I too would start out with champagne 🙂
Lovely menu and I’m tickled by your new branding “Sippity Suppers”.
What a perfectly lovely thing for you and Ken to do — speaks of your generous spirits. Now, today is Larry’s and my 14th wedding anniversary — truly. Too late to make supper at your place ? 😉
What a menu! I love risotto and the realaxed cooking it takes but thrown into this mix, it could have been tricky. Good work from the Chef and the Sommelier 🙂
What a lucky couple to have you and Ken hosting their celebratory dinner. And what a menu!