Comments on: real life test kitchen: blackberry mint julep http://www.shelterrific.com/2006/07/10/real-life-test-kitchen-blackberry-mint-julep Where people who love their homes click Sun, 12 Feb 2012 04:09:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: shelterrific » Blog Archive » sweet treat: watermelon popsicles http://www.shelterrific.com/2006/07/10/real-life-test-kitchen-blackberry-mint-julep/comment-page-1#comment-806 shelterrific » Blog Archive » sweet treat: watermelon popsicles Thu, 09 Aug 2007 12:13:03 +0000 http://www.shelterrific.com/2006/07/10/real-life-test-kitchen-blackberry-mint-julep/#comment-806 [...] 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 [...] [...] 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 [...]

]]> By: sam http://www.shelterrific.com/2006/07/10/real-life-test-kitchen-blackberry-mint-julep/comment-page-1#comment-805 sam Tue, 11 Jul 2006 01:28:24 +0000 http://www.shelterrific.com/2006/07/10/real-life-test-kitchen-blackberry-mint-julep/#comment-805 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 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

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