real life test kitchen: blackberry mint julep

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After a some amazing suggestions and encouragement from you last week, I decided to take the leap and make the blackberry mint juleps from July’s Martha Stewart Living yesterday. I realize mine don’t look anywhere near as delicious the ones on the magazine pages, but what they lacked in beauty they made up for in taste. A day before the party, I pureed fresh blackberries with mint and sugar. The recipe, which only made four drinks, called for a half a cup of mint and six tablespoons of sugar for every pint of blackberries. Since I was serving drinks for about twelve, I tripled that amount. After mixing, the concoction had to be strained to get out the seeds and refrigerated overnight. Once the party was in swing, it was easy to blend the ice and bourbon and add the puree. Two words of caution: Without the bourbon, it was a rather dull fruit smoothie — NOT great for those who didn’t want it spiked. Also, blackberries stain like mad; think twice before serving around summer whites! — Angela M.

From our partners

Just the other day I had a hankerin’ for a Mint Julep yet I had no mint or bourbon – On hand were cheap scotch and basil though, and so was born the Basil Scotchlet:
(based on Alton Brown’s Mint Julep recipe)
10 basil leaves
1 1/2 teaspoons superfine sugar
Seltzer water
Crushed ice
2 1/2 ounces cheap blended scotch

Place the basil leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the scotch. Top with another splash of seltzer, stir, and garnish with a sprig of basil. Serve immediately.

Highly recommended

shelterrific » Blog Archive » sweet treat: watermelon popsicles

[…] have been having fun pureeing and freezing every fruit in the house. First we used the left-over mint-and-blackberry concoction we had made for juleps. Then we tossed some watermelon into the blender and froze that (most […]