Thursday, December 24, 2009

Holiday Sweatshop Item #5: Chili Mint Bourbon

I've been meaning to try this infusion ever since I was served a fantastic Fiery Mint Julep at the Red Stag.
I added a sliced serrano pepper and a fistful of loosely cut mint leaves to 750 mL of bourbon. I let the serrano steep only two days and left the mint in for four days. The result: a fresh-tasting bourbon with a fiery aftertaste. So delicious.
These drinks will be served at my family's Christmas Eve gathering along with our new favorite (thanks to Jess), December Stormies. I also bottled some up as a gift.

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