For this Thirsty Thursday libation, Bourbon stars in a fruity melange of mango, lemon and mint, originally made with fresh peaches at the Milk and Honey Bar in New York City. Using a muddler to smash and rend the juices from the fruit imparts a sensational flavor to the drink. Bourbon is the alcohol of choice in the Monthly Cocktail Challenge for May from the divaonadiet. Here is my contribution.
Bourbon Mango Sensation
For Each Drink
4 large mint leaves
3 thin slices ripe mango
3 slices lemon
3 teaspoons superfine sugar
2 measures Bourbon, about 3 ounces
Muddle the mint, mango, lemon slices and superfine sugar together in a cocktail shaker. Add Bourbon and several ice cubes. Shake and strain over crushed ice in a highball or on the rocks glass. Decorate with a sprig of mint and a lemon slice. Adapted from "Around the World in 80 Cocktails" by Allan Gage.