SUPERNAUT!

I haven’t lived in the Dark and Bloody Ground since late 2007. I tell you this because when I am back home on Derby Day I have a ritual of sorts. I enjoy a mint julep, although not just any one will do. I have a special recipe that I’ve kept secret but would now like to share. Some folks may frown upon my alchemy of the traditional Southern drink, and they can make theirs how they like – these are simply a delicious deviation from the original.

If possible, you should use Sterling Silver cups. If not, a pint glass will do, but under no circumstances should you make my tasty bourbon drink in a plastic container. This may sound pretentious, but the bourbon does not chill properly, nor does the mint crush properly in a plastic container. One of the other secrets for proper taste is having crushed ice instead of cubes. Be sure to crush the ice in a blender or use a bar towel and a mallet if you did not purchase it pre-crushed. For best results, enjoy on a warm day.

The Main Ingredient:
Bourbon - Evan Williams Single Barrel is my favorite whiskey to drink neat. For this recipe, the brand matters not, but I use Kentucky Gentleman or Early Times for large batches.

Ingredients:
1-2 tablespoon of sugar depending on your taste
1 tablespoon of Meyer’s Dark Rum
6-7  mint leaves
1 sprig of mint for garnish
shot of hot water
3 ounces well, call or top-shelf bourbon
Crushed ice
fresh clove of nutmeg

Directions:
Put the sugar in the bottom of the glass along with a tablespoon of dark rum and dump a shot glass of hot water in there with it. Give it about 30-60 seconds to cool a bit. Next, put your mint in the glass and bruise it with a muddler. Then pack the glass with crushed or shaved ice to the brim. Finally, pour your jigger of bourbon in and shove a straw along with mint garnish into your chalice of splendor and grate a tiny bit of nutmeg on top. Now prepare to bet on ponies and get crunk with the classy.