We really got bogged down by this drink. Talk about high-test rocket fuel. Here it is. And, for two people who aren't particularly fond of bourbon, that flavor overwhelms. The other drinks that we've tried from Food and Wine have all been ones we'd make again. This was one that I couldn't wait to have done with. It almost got poured down the drain. But, Connie worked some magic (more simple syrup, more cranberry juice and more raspberries) and made it drinkable.
Now, I hesitated to put in something we really didn't like. But, I agreed to post at least four recipes a week from Food and Wine. And, given that my week is packed and I'm not sure if I'll be doing much cooking during the week, this has to be one of the four.
For someone who really enjoys a good glass of Scotch, you'd think I'd be able to handle a high-test drink. But, the fact is that Scotch is the only drink I like in my face. Otherwise, we really enjoy nice sippable, friendly drinks. Something to relax and unwind with. All right, enough of the ranting. On with the recipe:
8 mint leaves, plus one mint sprig
2 lime wedges
1/2 oz Honey Syrup
3 oz bourbon
1 oz white cranberry juice
Make the honey syrup. It is 2 parts honey to one part boiling water. Store the unused honey syrup in the refrigerator.
Muddle the mint leaves, raspberries, lime wedges and honey syrup in a cocktail shaker. We wound up using about 16 raspberries to cut the alcohol taste.
Shake well and strain into a cocktail glass. And, by now you undoubtedly know the drill. Kiss the one you love :-)
adapted from Food and Wine
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This post is part of a series featuring recipes from the FOOD and WINE archive. As a FOOD and WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD and WINE. I received a subscription to FOOD and WINE for my participation.