Manille Mint Julep

A Southern USA favorite, mint julep is one of my go-to weekend drinks. Surprisingly, a shot of Manille Calamansi Liqueur adds a layer of cool citrusy tanginess to this classic cocktail.

Valentine’s Day is a fine excuse to momentarily forget our ever so fragile resolutions to eat better and exercise more, and indulge in decadent dishes without a smidgen of guilt.

On February 14th, it’s going to be an all day gastronomic feast for us at home, starting with a bowl of sinful seafood pasta.

For dinner, it’s always a good idea to go with a his/hers type of meal. Why? You both get to eat your favourite food with your favourite person in the world, and that’s two of the best things in life.

As you can tell, I can’t get enough of seafood. It’s no surprise that my ideal V-day dinner is salmon and vichyssoise. Don’t be intimidated by the fancy French name—it’s basically potato and leek soup. I like mine velvety smooth, served cool, with a touch of crème fraiche. I love salmon because it takes less than 5 minutes to prepare and eat, and exceptionally delicious food prepared in 5 minutes is a beautiful miracle that I am willing to share to frenzied working moms all over the world. Salmon is perfect with a zippy lemon truffle cream sauce that you can prepare in a breeze. I am not kidding you.

For my partner-in-crime, it’s steak and greens. He has recently joined the paleo craze and has asked me in the nicest caveman voice he could muster to create a side dish that would approximate the creamy, carby satisfaction of eating mashed potatoes. I suggested bone marrow. Mr. Flintstone raised his club in approval.

Manille Mint Julep

Ingredients

3 ounces bourbon
1 ounce Manille Calamansi Liqueur
2 ounce simple syrup
Hand crushed ice
Mint leaves

Procedure

1.    Muddle 6 pieces mint leaves with simple syrup and Manille Calamansi Liqueur.
2.    Fill glass with ice.
3.    Add bourbon.
4.    Add more mint leaves.
5.    Serve!

Tags: february 2014, manille calamansi liqueur, bourbon, cocktail
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