All summer long, as things have grown I’ve picked them.  And put them in alcohol.  Rhubarb, blueberries, apricots, cherries, peaches.  Tonight I enjoyed a fabulous cherry mint julep.

Simple, classic.  And like the fastest pony at the Derby, always a winner.

PK’s Cherry Mint Julep, Makes 1

2 sprigs fresh mint

heaping t. powdered sugar or sugar in the raw

2 shots Cherry bourbon, plus a bit more to top off the drink (I like Knob Creek with dark red cherries steeped for about a month)

In a cocktail shaker muddle the mint leaves from one sprig along with the sugar and a few tiny pieces of crushed ice.  Fill shaker with ice, pour in bourbon.  Shake well to chill thoroughly.  Pour over more crushed ice in a silver mint julep cup (I prefer mine with a bit of tarnish, for character and a casual feel) or in a short cocktail glass.  Garnish with remaining mint sprig.  Top off with additional bourbon if desired.

Playlist included the cover of Islands in the Stream, by Yim Yames of My Morning Jacket and Neko Case.