Serves 1

Big Cypress Lemon Bourbon Smash

On the Big Cypress Reservation in Florida, the Seminole Indians grow and sell Bearss lemons. Bright yellow and extremely juicy, they provided the inspiration for this cocktail after fighting a cold with a hot toddy mix.

A cross between a mint julep, whiskey sour and hot toddy, this drink is a great counter to a garlic infused dinner or simply to enjoy on a warm summer day. Be sure to use a quality bourbon such as Maker’s Mark or Larceny

4 large mint leaves
¼ lemon, peeled (save peel for garnish)
Dash cardamom bitters
1 oz simple syrup
2 oz bourbon, Maker’s Mark or Larceny

Flavor Tier 1

Place lemon fruit and mint leaves in a mixing glass or rock glass. Muddle together to release the mint flavor.

Flavor Tier 2

Add the bitters, syrup and bourbon. Stir briefly and pour in a cocktail shaker. Add 4 ice cubes. Shake for 30 seconds. Strain into a rock glass filled with 2 ice cubes or ice rocks.

Flavor Tier 3

Cut the white pith from the lemon peel strip. Slice peel into thin strips. Garnish drink with a small mint leaf and two lemon peel strips.