Rule Number one on a southern afternoon, or any time after noon…
” Always stick around for one more drink. That’s when things happen. That’s when you find out everything you want to know.”
— John Berendt, Midnight in the Garden of Good and Evil
- 1.5 oz Bulleit Bourbon
- .5 oz Fresh squeezed grapefruit juice
- 2 Fresh raspberries
- Regan’s Orange Bitters
Muddle raspberries at the bottom of a shaker. Add Bulleit, grapefruit juice, bitters and ice. Shake well. Fine strain into a chilled coupe glass. Garnish with a grapefruit peel.
I made these Peach Bulleit Juleps for a party I was hosting in Dallas. We were on the rooftop next to the pool and it was the perfect cocktail to beat the heat. The Julep’s certainly cooled everyone off, set them free and if there was any shyness or fear among my guests it quickly melted into desire.
- 2 oz Bulleit Bourbon
- 2 oz Grilled Peach Syrup
- 3 to 5 Fresh mint leaves
In a Julep glass muddle mint leaves and Grilled Peach Syrup. Add Bulleit Bourbon, top with crushed ice. Stir well. Add a mint spring for a garnish
Grilled Peach Syrup
- 5 Fresh Juicy Yellow Peaches
- 3 tablespoons Savannah Bee Orange Blossom Honey
- ½ teaspoon cinnamon
Cut five juicy ripe peaches in half and place them on a hot grill. Grill the peaches until the grill marks are almost black. This gives the peaches a slightly smoky taste. Scoop out inside of peach flesh with a spoon and place it in a saucepan. Add honey, a pinch of cinnamon and one-fourth cup of water. Let simmer for ten minutes adding water if necessary. When the consistency is such that the syrup coats the back of a spoon, turn the heat off, let cool and fine strain into an airtight container.