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