It’s a lemony sparkling cocktail just in time for Derby – Mint Julep Lemonade. Made with bourbon, mint simple syrup, fresh lemon juice and sparkling water. It’s easy to prepare and a delicious alternative cocktail to serve on Derby Day, any Spring celebration, or just to cool off on a hot night.
Mint leaves, lightly crushed
1.5 oz Makers Mark
1.5 oz freshly squeezed Lemon Juice
1.5 oz Mint Simple Syrup* – recipe below
Sparkling Water, such as San Pellegrino
Thinly sliced Lemon for garnish
Add several fresh mint leaves with ice to a 10-ounce tall glass.
In a cocktail shaker, combine the Maker’s Mark, Lemon Juice, Mint Simple Syrup and shake with ice. Strain into the glass. Top with sparkling water and stir. Garnish with a lemon slice.
*combine 1 cup of sugar with 1 cup water in a saucepan. Cook until the sugar melts and the
liquid is crystal clear. Remove from the heat and add 1 cup of fresh mint leaves. Set aside to
cool completely, then strain into a container, saving the liquid and discarding the leaves.
These delicious moist individual Bourbon Banana Cakes are topped with a luxurious bourbon toffee sauce and freshly sliced bananas.
1 cup whipping cream
½ cup brown sugar
½ cup corn syrup
½ stick butter
¼ cup bourbon
Pinch of salt
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, room temperature plus more for the baking cups
2 /3 cup dark brown sugar
2 large eggs
1 cup mashed very ripe bananas
1 tablespoon bourbon
1 ½ teaspoons vanilla extract
Sliced fresh bananas
Bring the cream, brown sugar, corn syrup, butter, bourbon and pinch of salt in small saucepan over medium-high heat. Whisk to boiling and the sugar dissolves completely. Reduce heat to medium-low and cook at gentle simmer until the sauce thickens and coats the back of a spoon thickly. Remove from heat and set aside and cover to keep warm.
Preheat oven to 350°F. Lightly butter 6-nonstick silcone baking cups. Place them on a baking tray.
Whisk together the flour, baking powder, and salt in small bowl. Using an electric mixer fitted with the beater blade, beat the butter and sugar until fluffly. Beat in the eggs one at a time then beat in the mashed bananas, bourbon, and vanilla. Add dry ingredients in three additions, beating just to blend after each addition. Spread the batter evenly in prepared baking cups filling them about 2/3-3/4 full.
Place in the oven and bake the cakes until tester inserted into center comes out clean, 25 to 33 minutes. Spread one tablespoon of the toffee sauce evenly over each cake and cool in the cups on a rack 30 minutes. Remove from the cups and trim the tops evenly to make a flat surface. Place cut side down on each plate. Top with fresh banana slices. Whisk the bourbon sauce and pour over the banana to serve. Makes six servings.
The yummy combination of chocolate and coconut is the real star in these deep chocolate brownies topped with a chewy coconut layer.
¾ cup unsalted butter, plus more for the pan
6 ounces dark chocolate, chopped
3 large eggs
¾ cup granulated sugar
1 tablespoon packed light brown sugar
1 1/2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
¼ teaspoon kosher salt
½ teaspoon instant espresso granules
¾ cup flour
¾ cup semi-sweet chocolate chips
3 large egg whites
¼ cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
3 cups unsweetened finely shredded coconut
Line a 8 x 8-inch baking pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment with butter. Set a small metal bowl over a small saucepan of simmering water and add the chopped dark chocolate and butter to bowl. Melt together, whisking occasionally, until smooth. Remove from heat and set aside.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa, vanilla, salt, and espresso granules until smooth. Slowly, in three batches, add in the warm chocolate mixture whisking each time until smooth. Add the flour and fold in until just combined. Then add the chocolate chips mixing until just combined. Spread the batter in the prepared pan to an even layer. Refrigerate 30 minutes.
Preheat the oven to 375°F. Using a stand mixer with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Increasing speed to high, and beat until stiff peaks form.
Add the coconut and combine on low speed until just mixed in. Carefully spread coconut mixture evenly over the cold brownie batter. Smooth the top.
Bake in preheated oven until brownies are just set and top is golden brown, about 45-50 minutes. Remove and let cool completely on a wire rack. Remove from pan and parchment, wrap in plastic wrap and refrigerate until cold. When ready to serve, set out for 15-20 minutes then cut into 16 brownies. Serve at room temperature.