Back into the kitchen laboratory this evening. I was working on Ginny's Mother's Day brunch (a traditional John Cross production) and got to thinking that maybe we should have something different than champagne for a beverage. I thought that mint juleps might be the ticket. Besides, we could use the mint plants Ginny has in her garden as the garnish.

If you have never had a mint julep, it is dirt simple. A tall glass of cracked ice, a shot of bourbon (in this case Maker's Mark) and a shot of simple syrup (1 cup water and 1 cup sugar brought to a boil and cooled). Garnish with a sprig of mint, and you will find out very quickly why it is a favorite in the south. Cool and refreshing. Very tasty. I had to make two of them just to be sure the recipe was reliably reproducible.

I would suggest that all of my friends who are not teetotalers to drop everything right this minute, head to the kitchen and whip up a mint julep. You won't regret it.