Makes 2 julep cup servings. Recipe is by Teresa B. Day.
1 pint strawberries, diced
1 tablespoon sugar
6 fresh mint leaves
2 teaspoons honey
2 ounces simple syrup
2 ounces bourbon* (or more as desired)
4 ounces strawberry soda* (or more as desired, optional)
1. Sprinkle the diced strawberries with sugar and refrigerate for 2 hours or overnight.
2. Place 2 tablespoons of strawberries in each julep cup or double old-fashioned glass. (You make the drinks in a shaker and strain it or just mix in the cups.)
3. Tear 3 mint leaves over the strawberries in each cup.
4. Pour 1 teaspoon of honey in each cup over the berries and mint. Muddle until the ingredients are mixed and the berries are slightly crushed.
5. Stir in 1 ounce of simple syrup in each cup.
6. Add 1 ounce of bourbon (or more, if desired) to each cup.
7. Add 2 ounces of strawberry soda to each cup, if desired.
8. Fill each cup with crushed ice and serve garnished with a mint spring or whole strawberry.
*I used Donner-Peltier’s LA1 Whiskey and Swamp Pop’s Ponchatoula Pop Rouge.
Yields 2 servings. Recipe is by Teresa B. Day.
½ cup strawberries, fresh or frozen
½ cup milk
1 tablespoon honey
½ cup ginger ale or lemon-lime soda
1. Blend strawberries, milk and honey in a blender until smooth.
2. Add ginger ale or soda in the top while the blender is on low.
3. Chill 1 to 3 hours, then serve.