SOUTHERN BELLE MINT JULEP
A mint julep is the perfect respite on a hot day. Vivek and I have gone to the Steeplechase, the Nashville version of the Derby, where we fell in love with this quintessential Southern favorite. I add a dash of chile in the form of jalapeno in honor of all the awesome Southern belles I have met who pack a punch and have a dash of spice to their personalities.
Provided by Maneet Chauhan
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker.
- Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve.
NIMBU PANI (LIMEADE)
Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia. It also makes for an excellent iftar drink: It's instantly nourishing, and the salt hits differently after a long day of fasting. Kala namak, or Himalayan black salt, adds pungence to an already punchy drink. Add sugar, if you prefer balance over funk.
Provided by Zainab Shah
Categories non-alcoholic drinks
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.
- Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.
- Strain, then serve in a glass with a sprig of mint, if you like.
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