Belly up to the bar.....

[mr.jaynes]

I don't know if we have many drinkers here, but in a recent stay in Tulsa back in 2005, a fellow bartender I'd met that I was briefly working with who'd also come out of the Gulf after Katrina hit (I worked briefly in Tulsa as a bartender before returning to Biloxi; he's returned to New Orleans, and we both touched base over Memorial Day weekend) turned me on to this fab variation on the Mint Julep, a true Southern Classic. It's a little strong, sure, but it hits the spot, for me anyway. And so wihout any further adieu, I bring you...The Rye Julep! It's made the same way one might make a Mint Julep, only here, one would use Rye Whiskey rather than Bourbon.

Prepared in a mixing can:

In a mixing can, prepare a simple syrup mixture of 1/2 sugar, 1/2 water (stirred until the sugar is dissolved), and muddle into this 5-7 large mint leaves;if you've got a container of mint leaves bought from the store, only go for the best and freshest ones in the package, discard the rest. Muddle and bruise the mint leaves until you can actually smell the scent of mint emanating from the mixing can.

Add 2oz of Rye Whiskey into the mixture (I by far would prefer Jim Beam Rye, but Wild Turkey Rye also works).

Strain all into a Collins glass chock full of crushed ice, garnish with a mint leaf, and enjoy!

Any other recipes from the membership are appreciated!