2 oz Jefferson’s Kentucky Straight Bourbon Very Small Batch
1 oz Art In The Age Snap Ginger Liqueur
1/2 oz Simple Syrup
1/2 oz Lemon juice (from about ½ lemon)
10 or so Mint leaves
Add Mint, Lemon juice and Syrup to the bottom of a Julep cup and muddle until the mint is well bruised (the torture smells delightful). Fill the cup about 2/3 with crushed ice and measure remaining spirits into the glass. Give a quick stir and over pack the cup with more crushed ice. Garnish with an untortured sprig of Mint.
 |
Use a large rocks glass
if you have to |
I’m just over halfway through a stay at home vacation and have unfortunately spent the last 2 days of it under the weather. The weekend was lovely and I spent a belated birthday with the Pretty One eating and drinking very well. I made the mistake of hungrily downing a bunch of food on a late drive home which, I guess, caught up to me. Monday was an intentionally slothish vacation day, but Tuesday would have probably been a sick day even if I wasn’t already home.
So, I missed Tuesday’s holiday. I wasn’t going to wait until the sunset as I’m pretty sure the sky will not open up by then and, if it actually does, I plan on going out. If the weather does continue to be shit this evening I may just stay home and catch up on the many things I want to get done this week as I am a day behind.
 |
| Add Mint, Juice and Sugar |
I figured I’d go ahead and do a full post from the bar and see what people think. There are a few things I do still need for the bar, not least of which may be an extension on the bar top. For people to sit at stools (which I also need) in the front of the bar, the bar surface should extend out a bit farther. I’m thinking a piece of natural wood, cut to size, finished and clamped to what I have now would work well and look nice. That’s something for another day though. I have a small table with a couple of chairs for now and hope to expand on that as well.
 |
| Fill 2/3 with crushed ice |
 |
| I cheat and use tiny cubes |
 |
| Give a quick stir |
 |
| Until it’s frosty |
 |
Top with ice and
garnish with mint |
