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Prep time
5 minutes
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Serves
1
Author Notes
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
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Ingredients
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1 1/2 ounces
Bulleit bourbon
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1
heaping barspoon peach jam
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1
barspoon honey
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1
fat lemon wedge
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4
to 6 mint leaves
Directions
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Muddle the herbs and lemon wedge, then add the jam, honey, and spirit and stir.
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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.
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