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This was a primitve mint julep served at Bent’s Old Fort on the Fourth of July, according to Sam Arnold, the late owner of The Fort Restaurant in Morrison. These make good party drinks: Let guests shake them to bruise the mint and release its flavor. From “Sam Arnold’s Frying Pans West” (Fur Trade Press, 2011), makes 1 drink.
Ingredients
3 ounces bourbon or Scotch whiskey
1 tablespoon powdered or granulated sugar
1 sprig fresh mint
Crushed ice to fill jar
Directions
Combine whiskey, sugar and mint in a half-liter or wide-mouth canning jar with a lid. Add crushed ice. Shake until mint leaves are bruised.
