If you were looking for an excuse to drink this past weekend, I doubt you had to try too hard - between Cinco de Mayo and the Kentucky Derby, the margaritas and mint juleps seemed to be flowing. We didn't really participate in either celebration this year (are we already boring parents?!) but we did have our own news to celebrate - our ultrasound on Thursday revealed that we're having a boy! He was moving around like crazy during the scan, and has continued to be pretty active in there. It's fun feeling little kicks, especially now that we've seen his little feet.
After scrolling past photo after photo of frosty mint juleps on Twitter and Instagram, I decided to try and make a mocktail version of a julep for me and the little guy. In its purest form, the mint julep is not really a cocktail that lends itself to mocktailification (that's a word, right?) - it's mostly bourbon. Ok, it's basically all bourbon. But the general template of a julep, a sweet and herbal beverage served over crushed ice, definitely leaves some room for experimentation. I liked the idea of using peaches and sweet tea, both of which have a very southern feel, and I threw in some fresh thyme as well. The result is a refreshing mocktail that I think holds up pretty darn well against a mint julep or margarita. Cheers!
Booze it up: Bourbon. Lots of bourbon. :-)
Tea Thyme
2 1/2 oz. cold black tea3/4 oz. lemon juice
1/4 oz. honey
3 slices peach
1 sprig fresh thyme
Place peach slices, thyme, and honey in the bottom of a julep cup and muddle well.* Add lemon juice and black tea and stir. Fill the cup with crushed ice. Garnish with a slice of peach and a sprig of thyme and serve with a straw.
*I personally like the pieces of peach pulp at the bottom of the drink, which get sucked up into the straw as you sip, but if you'd prefer not to have them then prepare the drink in a shaker or mixing glass and strain it into the julep cup.
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