Monday, September 8, 2014

Lemon Twist Mint Julep

It's not all beer and farm animals around here, sometimes you just need a stiff drink. Here is a cocktail recipe from the dark depths of our kitchen on a Friday night. For two Lemon Twist Mint Juleps you will need:

4 ounces rye whiskey 
1/2 ounce simple syrup*
1 bunch of mint 
1 lemon
Crushed ice 
2 straws (if you're into that sort of thing)

These are not for the weak of heart. One is definitely enough, two is even better...three is borderline irresponsible. If you aren't a whiskey fan, you have probably already looked away. If you are a whiskey lover, then these are super easy to make and the rye versus the traditional bourbon used in a mint julep is a nice change of pace. The lemon peel ties it all together.

Pack your julep glasses of choice with mint and muddle to bring out the flavor.

Take a hand peeler to your lemon to remove two peels the length of the fruit and about 1 inch wide. Add one peel to each glass, along with 1/4 an ounce of your cooled simple syrup. Top off each glass with 2 ounces of rye whiskey. Give it a good schwirl (you'll hear all the pro-bartenders use that term).

Fill with crushed ice. The idea is that there will be less liquid than ice. Seems strange until the ice begins to melt as you sip your drink...notice I said sip. The ice here is probably a bit heavy handed, but you get the general idea.

We have been hooked on this rye whiskey, but can't find it in New England. It makes for a great mixing whiskey.

* Recipe for simple syrup - Take equal parts white sugar and water in a sauce pan and bring to boil on stove top. Let cool before using. 

1 comment:

  1. Great! I have been stockpiling cocktail recipes away for our upcoming vacation, this will be a must as my hubby loves whiskey!