On Mon 01 Aug 2005 04:12:59a, Alan Holmes wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 23 Jul 2005 10:48:03p, Dog3 wrote in rec.food.cooking:
>>
>>> Wayne Boatwright > wrote in
>>> :
>>>
>>>> On Sat 23 Jul 2005 10:09:15p, Von Fourche wrote in rec.food.cooking:
>>>>>
>>>>> Where can I find fresh mint on the stem for making tropical
>>>>> drinks like
>>>>> a Mojito?
>>>>>
>>>>> I looked in a couple of grocery stores and could not find it.
>>>>> Am I
>>>>> forced to using the mint I grow?
>>>>
>>>> Frankly, I'd prefer using the mint I grew myself. Most better
>>>> supermarkets in my area carry fresh mint in small plastic boxes in
>>>> the produce section. Try a more upscale market or specialty food
>>>> store.
>>>
>>> Anyone needing fresh mint is welcome to come over here and take all
>>> they want. Previous owners planted it as ground cover and I can't get
>>> rid of the sh*t.
>>
>> You clearly need to make more mint juleps! My grandfather would make
>> so many during the summer, that they had to wait for more mint to grow.
>> :-)
>
> What are 'mint juleps', and how do you make them?
>

This is the "classic" mint julep, traditionally served in a chilled or
frozen silver cup.

- 3 oz Bourbon
- 6 Fresh mint leaves
- 1 tsp. superfine sugar
- Crushed ice

Muddle mint leaves with superfine sugar and a little water in a mint julep
cup. Fill the cup with ice. Pour bourbon and garnish with a sprig of fresh
mint.

Note: I like a bit more sugar. There are also recipes that use a simple
syrup made with fresh mint leaves, which make it easier to make multiple
drinks.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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