Yield: 1 serving
4 fresh mint sprigs, plus 1 spring for garnish
1 teaspoon powdered sugar
2 teaspoons water
Shaved or crushed ice
3 ounces bourbon
Place the four mint sprigs, powdered sugar, and water in a highball glass and muddle the mint. Next, fill the glass partway with shaved or crushed ice and add the bourbon. Top with additional ice and garnish with the remaining mint sprig. Place a straw and serve your mint julep at once!
Note: Bourbon, a type of whiskey, is a little sweeter than other whiskeys and is a traditional ingredient in mint juleps. Other bourbons may also be used, but Kentucky bourbon is the most authentic. Traditional recipes call for 1½ to 3 ounces of bourbon.
About the Book
In the quirky, close-knit town of Dixie, Tennessee, party planner Liv McKay has a knack for throwing Southern-style soirées, from diamonds-and-denim to black tie affairs, and her best friend Di Souther mixes a mean daiquiri. While planning a Moonshine and Magnolias bash for high maintenance clients, Liv inconveniently discovers a corpse in the freezer and turns her attention from fabulous fêtes to finding a murderer. Together, Liv and Di follow a trail of sinister secrets in their sweet little town that leads them from drug smugglers to a Civil War battlefield, and just when they think they’re whistling Dixie, Liv and Di will find themselves squarely in the crosshairs of the least likely killer of all. . .
About the Author
Vickie Fee is the author of the Liv and Di in Dixie mystery series, published by Kensington. She grew up in Memphis on a steady diet of Nancy Drew, daydreams and sweet tea. She now lives in the Upper Peninsula of Michigan with her husband. Visit her at www.vickiefee.com and www.Facebook.com/VickieFeeAuthor.
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