Traditional Mint Julep

Traditional Mint Julep

1 ounce sugar

8 to 10 spearmint leaves*, plus a handful of mint sprigs for garnish

2 cups crushed ice

2 ounces Woodford Reserve Bourbon

Silver or Pewter julep cup. (If you don’t have one, use highball glasses.)

Place a couple mint leaves in one hand and clap the other hand over them once or twice to release their oils. Rub the inside of the cup with the leaves and drop them into the cup. After you've added 8 to 10 mint leaves, lightly bruise leaves with a wooden muddler or spoon and add the sugar and stir into the leaves.

Fill cup halfway with ice, add bourbon, and stir until cup is frosted. Add more ice, gently stir, and top with a larger bouquet of mint.

*Spearmint is a bit milder than peppermint. If you are using peppermint, avoid the larger leaves, which tend to be bitter.

Peach Prosecco Fizz

La Marca Peach Prosecco Fizz

Author: the cookie rookie

Peach sorbet is to die for, and its all you need to mix with La Marca Prosecco to make a refreshing, creamy, fruity, sparkly drink that will wow your guests. Its perfect for the girly days spent with your favorite people.

La Marca Prosecco
Haagen-Dazs Orchard Peach Sorbet

Instructions

• Place a large scoop of sorbet in the bottom of a glass top with La Marca Prosecco

Enjoy!

Hot Jalapeño Margarita

The Hot Margarita

1½ oz. Maestro Dobel Tequila
1 oz. Agave Nectar
1½ oz. Club Soda
1 Crushed Orange segment
Splash of freshly squeezed lime juice
2 "shots" of Tabasco or other hot sauce

1  Jalapeño

Pour all the ingredients into an iced shaker. Then shake all ingredients with ice, and serve on the rocks. Garnish with a fresh Jalapeño slice. (Take the seeds out)

chicken riesling recipe

Chicken Riesling

from Real Simple Magazine

Hands-On Time 30 minutes | Total Time 75 minutes | Serves 6-8

Ingredients

12 chicken thighs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 ounces pancetta 

    or bacon, diced
10 ounces pearl onions, peeled, 

    or 1 large yellow onion, roughly chopped
1 pound button mushrooms, stems removed and caps quartered
6 endives, ends trimmed and halved lengthwise
2 cups Riesling wine

Directions

Pat the chicken dry with paper towels. Season with the salt and pepper.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add the pancetta or bacon and fry until crisp. Transfer to a plate.
Spoon off and discard all but 1 tablespoon of the drippings. Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken. Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil.
Nestle the chicken among the endives. Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.