Recipe: Twin Oaks Mint Juleps

White linen is required and pearls are the perfect accessories for a Friday afternoon at Galatoire's restaurant in New Orleans. My girlfriends and I may take it a bit too far with the tiaras, although they usually don't show up until after the initial Mint Juleps.

Makes 8 servings, 5 ounces each

    • 2 cups lightly packed fresh mint
    • 2 cups water
    • 1 cup sugar
    • 1 cup orange juice
    • 1½ cups bourbon
    • 1 cup orange juice
    • granulated sugar
    • crushed ice
    • fresh mint sprigs
    • halved orange slices

Place mint leaves in a medium bowl; set aside. In a medium saucepan combine the water and cup of sugar. Bring to boiling, stirring until sugar is dissolved. Remove from heat; pour over mint leaves. Stir in orange juice.

Cover and let stand at room temperature for one hour. Strain mixture through a mesh strainer. Stir in bourbon. Cover and chill up to 24 hours.

Place granulated sugar in a shallow dish; wet the edge of eight glasses and dip into sugar to coat. Add crushed ice to glasses. Divide bourbon mixture among glasses (about two-thirds of a cup per glass). Garnish with mint and orange slices.

To read Regina's thoughts on white linens, crushed ice, and her annual trip to a special New Orleans restaurant, click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

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