|Image via Society Bride|
Inspired by yesterday's toast to the Kentucky Derby , we're sharing our favorite recipes for classic Mint Juleps and mouth-watering Chocolate Bourbon Pie. Known as the quintessential Southern cocktail, Mint Juleps call to mind the grand dames of high society and horse races as well as the most magnificent pomp and circumstance. With just a few ingredients, you can recreate this splendid classic and keep the leftover simple syrup refrigerated for another Southern favorite - sweet tea. The rich dessert pie is an ideal way to end your Derby Day festivities (and the recipe below is from a Louisville native and ardent Derby fan). What better way to celebrate the Run for the Roses or even a simple Southern wedding or dinner than than with a bar set to serve these two classics. Serve alongside your favorite china and enjoy!
|A classic Mint Julep. Image and recipe via Southern Living.|
3 Fresh Mint Leaves
1 Tablespoon Mint Simple Syrup
1 1/2 to 2 Tablespoons (1 oz.) bourbon
1 (4-inch) cocktail straw or coffee stirrer
1 Fresh Mint Sprig
Powdered Sugar (optional)
Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack a cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw and serve immediately. Spring with powdered sugar, if desired.
|Scrumptious Chocolate Bourbon Pie. Image and recipe via Southern Living.|
1/2 (15 oz.) package refrigerated pie crusts
1 1/2 cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Fit pie crust in a 9-inch deep-dish pie plate according to package directions; fold edges under and crimp. Sprinkle pecans and chocolate evenly onto bottom of the pie crust and set aside. Combine corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly for 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared pie crust. Bake at 325 degrees for 55 minutes or until set. Cool on a wire rack.