Buying her some fruity little drink ’cause she can’t shoot whiskey
Mint Juleps on a sunny spring day while the crowd bleats along to “My Old Kentucky Home”…
A shooter of Jim Beam in a sawdust-strewn bar while Garth Brooks warbles about “Friends in Low Places”…
Macallan by a roaring fire while Ella breaks down what love and loss is all about…
In whatever incarnation strikes your fancy, there’s just something fantastic about whiskey.
I’m not sure when it happened, but I’ve been increasingly trading in my glass of wine for a tumbler of whiskey: sometimes on the rocks, sometimes mixed in a delicious cocktail like the one I had last night at the Golden Gopher in downtown Los Angeles. It’s a variation on a Moscow Mule–which is the drink that, back in the 1940s, launched the cocktail craze in the US–and good for those who might be scared that whiskey’s a little too rough ‘n tumble!
Whiskey Mint Mule:
- 1 1/2 ounces Bourbon
- 1 splash Lime Juice
- 1 splash Bitters
- fill with Ginger Beer
- Add mint