PHOTO BY R.J. HINKLE

Sweet Tea Mint Julep

From Executive chef Jon Schilling of theĀ Clubs of Kingwood in Kingwood, Texas

10 fresh mint leaves, plus additional sprigs for garnish
1 teaspoon sugar
4 parts freshly brewed and chilled black tea
2 parts bourbon
1/4 part fresh lemon juice
crushed ice
lemon wedge

Place mint leaves in the bottom of a silver beaker or 12-ounce glass. Add sugar and crush slightly with a muddler. Stir in tea, bourbon, and lemon juice. Top with crushed ice and garnish with mint sprigs and a lemon wedge.

Yield: 1 serving

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