Crafty cocktails for warm summer days
BY MAKENZIE WHITTLE
THE BULLETIN
Around Christmas, I ordered a fancy
cocktail set with the anticipation of perfect-
ing my favorite cocktail (the mojito) and
serving up beautiful concoctions. Unfor-
tunately, like many things purchased on a
whim, the set has sat in a cupboard since
arriving on my doorstep. If you too have a
fancy cocktail set collecting dust, now is a
great time to break out the shakers, jiggers,
strainers and all that barware that you’ve
tucked away and serve up some icy, crafty
cocktails of your own.
Mint julep
The iconic drink of those porches and
horse races is mostly ice, meaning that on a
sweltering summer day (or a sudden jump
in spring temperatures that make it feel
sweltering), the bourbon-focused drink is a
refreshing addition.
Ingredients
• Eight to 10 mint leaves, depending on
preference
• ¼ ounces simple syrup
• Two shots bourbon
Photos by Makenzie Whittle/The Bulletin
LEFT: Mint julep. ABOVE: Berry-infused rum. BELOW: A berry mojito.
The Franklin
Apartments
• Crushed ice
• Mint sprig to garnish
Directions
In a julep cup or rocks glass, muddle
the mint gently with the simple syrup. Add
the bourbon and then pack the glass with
crushed ice. Stir until the glass is frosted on
the outside, then top with more ice to form
a dome and garnish with mint.
Berry-infused rum
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While this isn’t a cocktail per say, you
can take your favorite rum drink further
with a little patience and a Mason jar.
Infusing spirits on your own can yield
interesting concoctions and best of all a cer-
tain sense of pride knowing you took an
ordinary liquor and made it something else
while basically doing nothing but letting it
sit on your kitchen counter.
Infuse some rum or another clear liquor
to add a dash of summer fruitiness to your
favorite cocktail, like the classic mojito, my
personal favorite.
Ingredients
• Berries of your choice
• One Mason jar
• Rum of your choice
• Cheesecloth
See Page 14