Saturday morning Piper and I dropped Teresa in Georgetown for a pedicure. While Teresa got a pedicure Piper and I went home where I changed a bunch of diapers. We then went back to pick Teresa up before coming home and starting season two of The Americans.
I have fresh pineapple and the mint I planted earlier this summer. Those fresh ingredients, combined with the warm weather led me to the Pineapple Julep. I didn't exactly follow the recipe for two reasons. First, I cut my pineapple into chunks so I no longer had wedges. Second, two sprigs of mint just didn't seem like enough. I used about 8 chunks of pineapple (I know that is not a helpful measurement but I'd guess each chunk was about 1 1/2 inches by 1/2 an inch) and 6 mint leaves plus an additional mint leaf for garnish.
A Mint Juelp is one of my favorite drinks. I love how easy they are to make and to drink. This variation was surprisingly good. Pineapple is my favorite fruit because it is simultaneously sweet and sour, which works really well in the drink. The pineapple also highlighted the vanilla flavor that exists in bourbon and other tropical fruits. Because we often have fresh pineapple in the house, I will definitely make the Pineapple Julep again.
Pineapple Julep
- 8 chunks of pineapple
- 6 mint leaves
- 1 ounce simple syrup
- 2 ounces bourbon
Muddle the chunks of pineapple and mint leaves; and simple syrup and bourbon; shake; serve over crushed ice.
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