We’re not the kind that get all high and mighty, but if you’ll allow us a little gloating just this once that would be ever so kind of you.
Today happens to be a rather special day, the year-end function where we let the tiger out of the cage, which means it is as good a day as any to talk up our latest #WorldClassFridays cocktail.
We’re currently sat at Caprice soaking up the sun, and having worked our way slowly through their extensive list of cocktails (they have a 2oceansvibe cocktail, it would be rude not to) we’re making one of our own – the Bulleit Bourbon Mint Julep.
Thankfully the instructions are easy to follow so here’s what you need to do to rustle up this tasty little number:
- Place 8-10 mint leaves and 10ml sugar syrup in a julep tin or high-ball glass
- Gently press down the mint leaves to extract the flavour using a muddler or a big spoon
- Half fill glass with crushed ice and add 50ml Bulleit Bourbon and stir
- Overfill with crushed ice, add a straw and garnish with a mint sprig
Now we’re willing to admit that our first attempt may not have looked exactly like that. Practice makes perfect of course, so as you can imagine we’ve got it pretty much down from here.
Happy weekend everyone, if you happen to beat the Cape Town Sevens tomorrow wear plenty of sunscreen and let’s show the rest of the world how we do it this side of the world.
