Juleps come in all forms; some concocted with fruit juices, different types of liqueur and even to some, the method in making them differs. Not to Mobilians. There is only one julep, always the same ingredients, only one way of making them and that is the correct way - period, no discussion!
Both recipes come from the wonderful cookbook, Bay Tables published by The Junior League of Mobile and features recipes by Mobilians and great families around the Mobile bay. Enjoy!
Loretta's Mint Julep
for 1 serving
4 fresh mint leaves
1 1/2 ounces quality bourbon
1 ounce simple syrup
dash of ginger ale
spring of fresh mint for garnish
Personal note: There is a reason we do it this way - silver cups are of course optional, aluminum may be used. We like to place the cups on serving trays, make the drink as above, stirring until the outside frosts over without touching the cups and let the guest be the ones to 'fingerprint' them. The purpose of the mint sprig is to get a whiff when using the short straw. The cold bourbon is to help forget the pains of hot southern summers.
Irresistible Sausage Bites
make 3 to 4 dozen
1 package wonton wrappers
1 pound mild or spicy ground sausage
1 medium onion, chopped
1 red bell pepper, diced
2 teaspoons olive oil
8 ounces Monterey jack cheese, grated
1/2 teaspoon oregano
salt and pepper to taste
Brown the sausage with the onion and red pepper in hot olive oil in a skillet, stirring until the sausage is crumbly. Drain and cool to room temperature. Add the cheese, oregano, salt, pepper and mix well. Spoon into the prepared cups. Bake at 350 degrees F. for 4 to 5 minutes or until golden brown. Serve hot.