Make these instead of (or alongside) Juleps for the Derby, and then make them every warm weekend thereafter. Enlist a friend to help you bash ice, or, for a larger crowd, we like to crush ice in a blender. —Kenzi Wilbur
1 1/2 ounces
heaping barspoon peach jam
fat lemon wedge
to 6 mint leaves
In This Recipe
Muddle the herbs and lemon wedge, then add the jam, honey, and spirit and stir.
Add ice and shake hard for 5 to 10 seconds, depending on the size of your ice. Strain into a rocks glass over crushed ice. Garnish with more mint.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.