Champagne Julep

Recipe/ Directions: Muddle 5 large mint leaves (or 5 small mint sprigs) with a teaspoon of sugar and a few drops of water in a Champagne flute. Add 1 ounce of bourbon and a few drops (to taste) of Angostura bitters. Top with Champagne.

Hostess Note: You can prepare the glasses ahead of time, (and keep on a tray in the refrigerator, if you like - or not) and then top off with Champagne when you're ready to serve (up to 2 or 3 hours). This will give you a stronger mint flavor and is a matter of personal preference. I like very minty juleps, but for the party, did not allow this extra macerating time. If you don't macerate the leaves, you can leave the mint in the glass. But when I macerate for an hour or two, I remove the leaves since they lose their bright green color. The above recipe comes from playing with several recipes until I got what I wanted out of them.

Reactions: (average 3.8)

Black Monday: I like this quite a bit. In fact, I liked it so much the pen has become difficult to wield. Hic! (4)

Brandy YAFG Alexander: Normally don't like the bourbon so much but with the champagne and sugar and mint it is VERY yummy! (4)

Grasshopper: Bubbly, elegant! A pinky drink! (5)

Pink Squirrel PSILY: Bubbly . . . mint leaves keep getting caught in my teeth! (2.5)

Sapphire de Bombay: Perfect as the drink finale. Minty to sweeten the breath before driving home . . .

True Trixie: I love the combo of Juleps with champagne cocktails - two purist drinks put together equals extra purist-ism!

Whiskey Daisy: Yummy - but strong. But the more I drink, the more I like it - hummm? (3.5)

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