Evan’s Champagne Julep Recipe

Makes 6 drinks.

INGREDIENTS

  • 3/4 cup loosely packed fresh mint leaves, rinsed and spun dry, plus fresh mint sprigs for garnish
  • 1/4 cup bourbon
  • a 750-ml. bottle champagne, chilled

    DIRECTIONS

    In a small bowl combine the mint leaves and the 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.) 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 the mint sprigs.

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