Mint – Li Halpern Events Ltd

Cocktail of the Week: Kentucky Mule

kentucky-mule Cocktail of the Week: Kentucky Mule

A delicious reason to break out my favorite copper mugs! While specialty barware is not required, you will want to celebrate this southern sipper!

2oz Maker’s Mark or your favorite Kentucky Bourbon.
Ginger Beer (4-6oz per cocktail)
Fresh Lime (one half per serving)
2 sprigs of Fresh Mint

You can make this drink right in your mug but to meld the Mint and Lime flavors, I prefer to mix in a shaker. Place one sprig of Mint in a cocktail shaker and muddle with a muddler or the back of a spoon crushing the leaves to extract flavor. Roll the Lime on your counter applying pressure to help break the juice capsules inside. Slice the Lime in half through the middle. Squeeze ½ of the Lime over the crushed Mint then drop it into your shaker. Add enough ice to the shaker to fill your glass and top with Maker’s Mark or your choice of Bourbon. Cover and shake hard. The ice will help macerate the Lime and Mint further enhancing the flavor. Pour everything into a copper mug or a chilled glass, top with Ginger Beer, garnish with Mint. Sip and enjoy!

What’s ginger beer? Ginger Beer is a fermented beverage made from ginger. Ginger Beer has a deeper flavor, cloudier appearance and frothier pour compared to its sweeter, bubblier carbonated cousin ginger ale.

Citrus Tip: When using lemons, lime or other citrus juice in cocktails or cooking, try microwaving your fruit for 20 – 30 seconds before slicing to aid in bursting the juice capsules inside.

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Cocktail of the Week: Bellini

It is a glorious time for summer peaches and what goes better with peaches than a little sparkle of Prosecco?!

2 large, ripe Peaches
12oz of your favorite Prosecco (approximately ½ bottle)
Fresh Mint – optional
Makes 4

Slice peaches in half, remove the pit and place into a blender or food processor. Puree until smooth. Two large Peaches should yield approximately 8oz of puree. Mix 12oz of Prosecco with 8oz of Peach puree. Serve in tall champagne flutes. For a fresh twist to this traditional cocktail, before you puree add a handful of fresh Mint to the Peaches – garnish with Mint.

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Cocktail of the Week: Watermelon Mint Cooler

watermelon mint cooler Cocktail of the Week: Watermelon Mint Cooler

Who doesn’t love watermelon on a hot summer day? This simple summer slushy is sure to brighten any party.

10 oz Lemon Flavored Vodka – I recommend Absolut Citron
6 cups of Chilled, Diced, Seedless Watermelon + 6 wedges for garnish
5 cups of Ice
¼ cup fresh Mint Leaves + more for garnish
Makes 6

Put all of the ingredients in a blender and puree. Pour into tall glasses, garnish with Watermelon wedges and Mint. Enjoy!

Cocktail of the Week: Mint Julep

While traditionalists might insist on Kentucky Bourbon some smooth Tennessee Whiskey makes a mighty fine drink!
2 Sprigs of Mint Leaves
2 oz Bourbon or Tennessee Whiskey
2 Tbsp Simple Syrup
Powdered Sugar
Crushed IceIn the bottom of a julep glass or a rocks glass add 2 Tbsp Simple Syrup. Muddle(smash) one Sprig of Mint with a muddler or the back of a spoon in the Syrup. Fill the glass with crushed ice. Top with Whiskey and stir. Lightly dust the top with Powdered Sugar and add the final Sprig of Mint as garnish. Enjoy!

Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. Store in a tightly closed glass jar in the refrigerator for up to 4 weeks.

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Cocktail of the week: Mojitos for 2

mojito
12 – 14 Mint Leaves + a few leaves for garnish
3oz White Rum
3oz Club Soda
1.5 oz Simple Syrup
1.5 oz Fresh Lime Juice
Ice and a Cocktail Shaker

Put the mint in a shaker and lightly muddle (smash) the leaves with a muddler or the back of a spoon. Pour in the Rum, Lime Juice and Simple Syrup and fill with Ice. Shake! Pour into highball glasses. Top with Club Soda and garnish with Mint and/or Lime.
Experiment by swapping lemon for the lime or muddling some ripe blackberries with your mint. Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. Store in a tightly closed glass jar in the refrigerator for up to 4 weeks. Enjoy!