Courtesy Red Stag Grill, Asheville
2 oz Troy & Sons “Blonde” American Whiskey (Asheville Distilling Co)
2 Tbsp Local Clover Honey (Asheville Bee Charmer)
3 Tbsp House-Made Mint Foam
Fresh Mint Sprigs
Muddle mint and honey. Add whiskey and swirl in ice. Strain over a single ice cube into a Julep Cup. Add ice and top with a dollop of mint foam. Garnish with a sprig of fresh mint.
8 oz Pasteurized Egg Whites
3 oz Lemon Juice
6 oz House-Made Mint Syrup
In a large glass or metal bowl, whip egg whites until foamy. Add house-made Mint Syrup gradually and continue to whip until soft peaks form.
12 oz Simple Syrup (sugar and water)
5 large sprigs or 7 medium sprigs of fresh mint (leaves kept on the sprigs)
Bring a large pot of water to boil. Meanwhile make an ice bath in a separate bowl. Holding the stems of the mint, plunge the sprigs into boiling water for 15 seconds, immediately transfer to ice bath for 1 minute. Remove from ice bath, pat dry with paper towels. Pick the leaves from the stems and blend with simple syrup on high for 1 minute. Fine strain and keep refrigerated.