Prep 1 hr 19 mins
Cook 2 mins
From the NY Times. Prep times includes 'steep' time. Let me assure you, if you don't like Bourbon, but you've never tasted Bourbon combined with citrus, you will reconsider.
- 1 lime
- 1 orange
- 1 lemon
- 1 cup sugar
- 1 cup water
- 1 cup mint leaf
- finely crushed ice
- Bourbon (approximately 3 ounces per serving)
- mint (to garnish)
- Scrub the fruit and use a zester or sharp knife to scrape slivers of rind from each. Set the fruit aside.
- Combine sugar and water in a saucepan and bring to a quick boil.
- Add zest, turn heat to low and simmer for 2 minutes. Turn off heat, and allow to cool.
- Put mint leaves in a quart jar and use the back of a wooden spoon to bruise them slightly, releasing the fragrance.
- Pour syrup, including the zest, over the leaves, and steep for 1 hour.
- Juice the lime, orange and lemon, and strain into a pitcher. Pour the mint syrup through the strainer as well, using the back of the spoon to press the captured mint leaves and zest to extract remaining juices.
- For each person, fill an 8-ounce glass or julep cup with ice. Pour 3 ounces of bourbon into each, then top off with the mint syrup.
- Serve with short straws and a garnish of mint.