When I am in Kentucky, there are two things that I drink a lot of: sweet tea and bourbon. So, when we were creating our cocktail menu for brunch, it only made sense that I would pair my two favorite southern specialties in one glass.
Recipe information
Yield
Serves 1
Ingredients
1 1/2 ounces Jim Beam Black or other good-quality bourbon
1 1/2 ounces strong brewed City Harvest Black or other good-quality black tea, chilled
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
2 ounces Mint Syrup (page 11)
Orange twist, for garnish
Ice cubes
Fresh mint sprig, for garnish
Preparation
Step 1
Combine the bourbon, tea, lemon juice, lime juice, and mint syrup in a cocktail shaker and shake for 5 seconds.
Step 2
Rub the orange twist around the inside of a highball glass and then fill the glass with ice. Pour the drink over the ice and garnish with the orange twist and mint sprig.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
