Mint Julep Put mint leaves in tall glass. 1/2 oz. simple syrup. Muddle softly. You want leaves to be intact or it’ll be ugly. 2 1/2 oz. bourbon. Now stir it. Fill with crushed ice. Garnish with mint sprig and powdered sugar.  Serve with straw. Sazerac In mixing tin, add 1/4 oz. simple syrup. 2 dashes Peychaud’s bitters. 2 oz. rye whiskey. Add ice and stir. Rinse chilled coupe glass with absinthe and dump. Strain drink into glass. Express lemon peel over drink by twisting and add to drink as garnish. We were fairly inebriated by this point and drank this one way too quickly to take a photo.

Mint Julep

  1. Put mint leaves in tall glass.
  2. 1/2 oz. simple syrup.
  3. Muddle softly. You want leaves to be intact or it’ll be ugly.
  4. 2 1/2 oz. bourbon.
  5. Now stir it.
  6. Fill with crushed ice.
  7. Garnish with mint sprig and powdered sugar. 
  8. Serve with straw.

Sazerac

  1. In mixing tin, add 1/4 oz. simple syrup.
  2. 2 dashes Peychaud’s bitters.
  3. 2 oz. rye whiskey.
  4. Add ice and stir.
  5. Rinse chilled coupe glass with absinthe and dump.
  6. Strain drink into glass.
  7. Express lemon peel over drink by twisting and add to drink as garnish.

We were fairly inebriated by this point and drank this one way too quickly to take a photo.

1 month ago