Some more recipes, etc. for those who can't take it neat. http://www.foxnews.com/leisure/2013/06/ ... urbon-day/
Enjoy. And stay home. :mrgreen:
carbinemike said:Who knew?...thanks for posting. Putting any of those things in Bourbon is an act of treason.
I will have to celebrate Bourbon Day along with my Betsy Ross flag for Flag Day.
you rich folks crack me upGunnyGene said:EvanWilliams 23 (~$350, aged for 23 years)
oli700 said:you rich folks crack me upGunnyGene said:EvanWilliams 23 (~$350, aged for 23 years)
mingaa said:...and me just back from the store and all. Think I'll drop a line to my wife!! I have ice, cherries and a selection of bitters but lack the main ingredient. Oh, and what of the Vermouth? We create a mental picture briefly as we concoct.
In warmer months we do not strain!
carbinemike said:Who knew?
Funny, I don't remember the last time that I drank MiNty jOOlipZ?!?!GunnyGene said:mingaa said:...and me just back from the store and all. Think I'll drop a line to my wife!! I have ice, cherries and a selection of bitters but lack the main ingredient. Oh, and what of the Vermouth? We create a mental picture briefly as we concoct.
In warmer months we do not strain!
Can't forget that summertime Southern Tradition, The Mint Julep:
Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar
Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of bourbon. Dip the bundle again and repeat the process several times.
To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.
mingaa said:Funny, I don't remember the last time that I drank MiNty jOOlipZ?!?!