I woke up this morning with minty breath. I'm 80% sure I fell asleep with gum in my mouth, because this sometimes happens. Don't judge me. But dozing in and out of sleep, my mind traveled back to this past Summer in ever-posh West Nashville.
Linde and I went to the Strawberry Festival, a small, lively event held at a high-end neighborhood produce market known for selling local goods. There, we sampled foods from local eateries and manufacturers. I can't remember the name of the woman selling teas, but she made us one of the best tasting Sweet Tea Mint Juleps I've ever had. Slipped a bit of bourbon whiskey from her personal canteen (very cute, in its crochetted pouch!) into a couple of big cups for us, only 1/3 full of raspberry iced tea. I remember her smirking as she slapped and rolled freshly picked mint leaves from the potted plant on her display table into those two cups in one comfortable, effortless motion. No request for an ID, no formality, no permission to serve us a mighty strong cocktail at 11am... Just a nice lady hookin' a couple of girls up on a hot afternoon. She called the drinks "Kentucky Derby Mint Juleps."
I miss the Summer, and I miss Linde. And I miss refreshing Surprise Mint Juleps. When Summer comes, this will have to be a drink special.
I found this recipe online:
Refreshing Mint JulepMakes 1 cocktail
Adapted from Frank Stitt’s recipe for mint juleps in his book, Frank Stitt’s Southern Table: Recipes and Traditions from Highlands Bar and Grill.
Adapted from Frank Stitt’s recipe for mint juleps in his book, Frank Stitt’s Southern Table: Recipes and Traditions from Highlands Bar and Grill.
1 cup crushed ice3 ounces bourbon, preferably Maker’s Mark
1 1/2 ounces mint-infused simple syrup (See recipe following this recipe)
6-8 mint leaves
Mint sprig, to garnish
Fill mint julep cup, or tall glass, with crushed ice to the rim. In a cocktail shaker, combine bourbon, simple syrup, and mint leaves. Muddle being sure to break up the mint. Pour bourbon mixture over ice. Garnish with mint sprig and serve.
Mint-infused simple syrup:
1 part water
1 part granulated sugar
Mint leaves, to taste
In a small saucepan, combine water and sugar and bring to the boil. Stir constantly until sugar dissolves. Remove from heat and pour syrup over mint leaves. Infuse for 20 minutes. Strain and discard mint and store syrup in the refrigerator.
