Photo by Paul H. Christian, Food Styling by Michele Figliuolo
A light, fizzy take on the classic Mint Julep.
Recipe information
Yield
Makes 6 drinks
Ingredients
¾ cup loosely packed fresh mint leaves, rinsed and spun dry, plus fresh mint sprigs for garnish
¼ cup bourbon
750-ml. bottle Champagne, chilled
Preparation
Step 1
In a small bowl combine mint leaves and bourbon, crushing the mint slightly to extract the flavor, and chill the mixture, covered, for at least 6 hours or overnight. (The flavor improves the longer the mixture is chilled.)
Step 2
Strain the bourbon mixture through a fine sieve into a bowl, pressing hard on the mint leaves, and discard the leaves. Spoon 2 teaspoons of the bourbon into each of 6 Champagne flutes, divide the Champagne among the flutes, and garnish the drinks with mint sprigs.
