Mint julep for barbecuing

Yield: 1 Servings

Measure Ingredient
1 teaspoon Sugar
4 mediums Or
5 smalls Mint leaves
1 tablespoon Water

From: "Edwin Pawlowski" <esp@...> Date: Wed, 14 Aug 1996 20:34:49 -0400 Guess I should be more detailed. After finishing one, who the hell cares though.

Start with good clean water. Our tap water from the town is like scooping from an old aquarium, so, I filter for sediment, then a charcoal filter for taste. Only then is it fit for good bourbon.

The mint is fresh picked. More than a half hour it looses is flavor and fine scent.

Get a mug capable of holding 16 oz. That is 16 ounces from the good old U S of A. No metrics here.

A teaspoon of sugar, 4 medium or 5 small mint leaves, a tablespoon of water in the mug and mix. Fill with crushed ice.

Now pour on good bourbon. I use Wild Turkey 101, but some others will do.

Stir to mix in the mint flavor and frost the mug. Sip and watch the thermometer on the smoker.

It is a good idea to keep a small ice bucket handy if you have to add more on a hot day. If not, I'd have to get up and go in the kitchen from the deck and get some. The fridge is all the way on the other side of the room.

Long walk. Or just yell "Honey, I need some ice" and the wife will bring it.

bbq-digest V2 #078

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .

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