Willett Distillery was one of our favorite discoveries during our trip to Louisville last week. I used their Old Bardstown Bourbon, which is a blend of their bourbon line, to mix up these riffs on the Seelbach Hotel’s Minted Gold. I couldn’t find a recipe online, so used this approximation: 50 ml bourbon, 20 ml apple juice, 1 tsp honey simple syrup, 80 ml ginger beer, mint. Next time I think I will bump up the honey simple syrup a bit and add more mint. Wintertime mint stash here in the north has been pretty meagre so I was being stingy on this round, but it really needs more of a fresh hit.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: