In honor of the noble city of Charleston, SC, which I sadly depart today, I repost a drink I associate with the South. I had a rather tough go with my first julep experience (below), but I’ve come to regard it as one of my favorite cocktails, especially now as the mint has sprouted and the weather has warmed. I must must must thank four souls who have made this thirteen-hour shoot not seem like even an eight-hour day, owing to the fact that they have been spending eighteen-hour days prepping out the six demos I’m filming for Le Creuset. These souls are, of course, the cooks. Nick Garcia, sous chef at Kiawah Island Club. He’s been the ace chef de cuisine. On the other end Tyler Osteen (@jtosteen), jack of all or at least Read On »

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I’ve loved seeing the mutability of cocktails simply by changing the spirit during these Friday Cocktail Hour posts. This cocktail is in effect a Mint Julep only with rum, therefore called a Mojito. Of course what also distinguishes the mojito from the julep is the lime juice and sugar, the intense sweet and sour. So, does that mean it’s like a whisky sour with mint and rum? Yes, but no egg white. Or like a daiquiri without the mint? All of the above! Regardless, this is a fabulous cocktail to make in the summer when the mint is taking over the garden and the heat calls out for a cooling rum drink. Again, I love the effect of the pulverized mint, the powerful minty flavor it brings to the sweet/sour lime, and the vivid, good-for-you greenness. Old school Read On »

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