Paul’s Honeysuckle Mint Julep
Prepare liquids for Bill Smith’s Honeysuckle Sorbet (also in Bill’s great book Seasoned in the South)
Fill ice trays with the liquids and freeze at least overnight
chill tall julep glasses
Pick fresh mint and clean
Crush the mint in the bottoms of the glasses.
Pour 1 shot of Bourbon in to each glass
Remove ice cubes and crush to a rough consistency
Add crushed ice ot the glasses
Garnish with mint
Drink by sipping very slowly while holding the bottom of the glass so as to slowly melt the ice into the bourbon.
A simple sterling sliver julep stirrer that has been in the family for several generations is the preferred sipping and stirring (used only sparingly for stirring) instrument.
Wear a semiformal hat