read, cook, eat’s summer cocktail edition: Bourbon LemonadeMay 10, 2011
To be honest, I’m not much of a bourbon drinker. Maybe I just haven’t sampled the right kind (or been willing to pay enough?), but raw bourbon puts me in mind of that phase I went through that left teeth marks on the pews at Holy Cross Catholic Church. (Six Hail Marys, in case you’re wondering.)
But on the occasion of the Kentucky Derby (May 7), I got it into my head to watch the race whilst sipping a Mint Julep. It grew on me, the more the ice melted but still a bit woody. So I hit the Google button and quick as I could say “Where’s my Sex and the City Cosmo cocktail shaker?”, I had
pilfered consulted enough sources to come up with a bourbon cocktail that I quite like. The secret is to make it sweet and very tart, which can also mean you should be near a chaise longue in case you sip a bit too quickly. Perrier fizzes it up quite nicely.
Note to the spontaneous among you: You’ll need minted simple syrup, which is sugar and water boiled and cooled. Doesn’t take long, but you might want to make some, like, right now. You can also use this when you want a Mojito, although Mojito’s are so 2010, no? Here’s epicurious.com’s Minted Simple Syrup, which keeps two weeks in the fridge.
- 2 ounces boubon
- 1 ounce Minted Simple Syrup
- juice of half lemon
Combine with cracked ice in a cocktail shaker. Pour, ice and all, into a short glass (or tall glass if topping up with Perrier).
Garnish with sprig of mint.