I tend to go through cocktail kicks, when I experiment for the blog’s sake but keep returning to a beloved favorite. For this past month, my standby cocktail has been a bourbon-mint lemonade. Interested? Of course you are! Directions to follow.
First, I make the lemonade. My preferred ratio is 1.25 C simple syrup, 1.5 C lemon juice, and 2 C water — this produces a pretty lemon-y lemonade, though, so feel free to add more water or sugar to taste.
Then, after the lemonade has chilled, I tear 4-5 fresh mint leaves into small bits and drop them into a glass. I add ice and pour about 2/3 C of lemonade into the glass.
Then I add half a shot (around 1 T) of bourbon and stir gently. Voila!
My husband and I had a brief, friendly debate over whether this technically constitutes a cocktail. My view: it has alcohol, it’s a cocktail. He pointed out that you’re not exactly going to get drunk off a drink that has a 10:1 ratio of lemonade to booze. Point taken. Well, cocktail or not, this lemonade is absolutely divine. The bourbon adds a sweetness and smoothness to the lemonade and the mint gives it a to-die-for aroma. It’s a perfect drink for a hot day, not least because it’s so low in alcohol. If you’ve got bourbon on hand, grab some lemons and try this out!
Oh. One more tip. If you’re going to fresh-squeeze lemons, don’t be a masochist and do it by hand. Spring the $7 for a citrus juicer. You’ll get more juice out of the lemons and your hand won’t be painfully cramped when you’re done.