Happy Mardi Gras... Do Whatcha Wanna

I Feel Like Funkin' It Up!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ahhh this Tuesday it's officially Mardi Gras... the largest free show and party in the world.  A time to celebrate life, party hard and "Do Whatcha Wanna"!  

It's all about music, parades, cool floats, catching throws and dancing in the street.  All business and roads are practically closed.  People in crazy costumes walking around... meeting new friends. 

Parades are the major attraction and have been rolling through New Orleans for over 100 years.  Awesome floats, that seem to get bigger every year. And throws (stuff they "throw" off the floats)
... you know beads, cups, stuffed animals, toys, and underwear.  Yes... even underwear.  

Hey, it's a party.  Throw me something mister!!!

So, crank up that music, put on your purple, green and gold and go see the Mardi Gras!

The Pots Are On...

The Plate... Red Beans & Rice

Traditionally made on Mondays "wash day". See you could do the wash while the beans were cooking on the stove ... this is one classic NOLA dish.  

It was made on Mondays with left overs from Sunday dinner.  All cooked together slowly in a pot, it's the perfect thing to make on the day before "Fat Tuesday".  And besides, you're gonna need a good "base" to handle the 190 Octane cocktail we're gonna make in just a minute. 

What you need...

1 lb dried red beans

3 tblsp bacon grease or olive oil

1/4 cup chopped tasso or chopped ham

The Trinity - 

1 cup chopped yellow onion, 1 cup chopped celery, and 1 cup chopped green bell pepper

Salt and pepper to taste

1 tsp cayenne

3 bay leaves

2 tblsp thyme

1/2 pound Andouille sausage chopped

1 ham hock

3 tblsp chopped garlic

10 cups chicken stock

4 cups cooke white rice

1/4 cup green onions to garnish

What you do...

Place the beans in a large pot and cover with water.
Let soak overnight then drain and set aside.
Heat the bacon grease over medium-high, add the tasso and cook for just about 1 minute.
Then add the Trinity (onions, celery and bell peppers) and season with cayenne, salt and pepper.
Cook until the veggies are soft then add the garlic, bay leaves. sausage, ham hock and thyme.
Now add the beans and chicken stock and mix all together well... bring to a boil.
Reduce the heat to low and simmer uncovered, stirring occasionally.
You want the beans to be tender and thicken (about 2 hours).
Smash about 1/4 of the beans against the side o the pot and continue to cook about 20 minutes.
Remove the bay leaves and serve over rice.
Garnish with the green onions.

The Playlist... 

Do Whatcha Wanna

You can't help but have a good time when you're listening to Mardi Gras music.  Rebirth starts us off with "Do Whatcha Wanna"... cause after all that's what it's all about.  I love Cowboy Mouth's updated version of  Al Johnson's "Carnival Time".  That'll get you fired up.  And of course my favorite Mardi Gras anthem... "Go To The Mardi Gras" by Professor Longhair.
So, get your mask on and get out there... there's a carnival going on y'all. 

The Bar...

190 Octane Daiquiri 

What you need... 

8oz Orange juice
2 oz 190 grain alcohol
2 oz Cointreau or Triple Sec
2 oz agave nectar
Ice


What you do...

Put all ingredients in a blender and give it a buzz...

Drink up... then you'll get a buzz.  Proceed with caution!

It's Carnival Time Bitches...

Everybody's Having Fun!!!

Happy Mardi Gras!

Laissez Les Bon Temps Rouler!

Please Day Drink Responsibly

 & 

Keep On Cookin'!

Meet Me On Magazine

Take A Little Stroll Down New Orleans Way

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Carnival time in New Orleans... It is a great time to be in the city. 

Ok...  after hangin' at the Sazerac, catching parades, and searching for the perfect cocktail it's time to find the perfect Po-Boy.  Of course this is easier said than done.  Not because it's hard to find a good Po Boy, just that opinions vary. 

So, the debate goes on... who has the greatest Po Boy in New Orleans.  See, that's where the fun begins.  You need to get out and explore for yourself.  Eat some Po Boys.  Join the debate. 
Is it R&O's, Johnny's, Mahony's on Magazine, or what about Domilise?  

This is such a legendary sandwich that there is great debate on wether they belong to institutions or to their human stewards.  Such is the case with the battle between Parasol's and Tracey's in the Irish Channel.  Click here to see what I'm talking about... Battle for roast beef Po Boy supremacy   

So, the bottom line is this.  Go explore and decide for yourself or put on some good NOLA music and make your own.  There you go... come on in.

The pots are on...

The Plate...

Roast Beef Po-Boy

Some describe this delicacy as  a gravy induced stupor of ecstasy... that may be stretching things a bit.  Well, wait a minute.  Now that I think about it and can smell the beef cooking... Yes, I concur. 

When I have a big ole roast beef Po Boy in front of me I think... "I can not imagine anything else I would rather be doing right now than devouring this sandwich." 

There can never be enough gravy; therefor never enough napkins.  Sounds good already, doesn't it?

What you need... 

One 4 lb chuck roast

Salt and Freshly ground black pepper

2 tbs Cayenne pepper

2 tbs Canola oil

3 tbs butter

2 cups Beef broth

2 tbs minced rosemary

1 jar peperoncini

2 yellow onions, sliced

2 banquets of french bread

What you do...

Sprinkle the chuck roast with salt and pepper. 

Put the canola oil and butter in a heavy pot over high heat. 

Sear both sides of the chuck roast until brown. 

Pour in the beef broth and 1 cup of water. 

Add fresh rosemary and then pour in the whole jar of pepperoncini (juice and all).

Now cover the pot and simmer for 4-5 hours. 

Saute onions in a separate skillet and set aside. 

When the meat is done, remove from the pot and shred using two forks, then return the meat back to the pot to soak up all that good liquid.

Now, slice a big hunk of french bread and pile on the meat, spooning on the liquid. 

Top off with a few peppers and onions. 

In New Orleans, "dressed" is the way to go; meaning with mayo, lettuce, tomato and pickle.

Pass me another napkin... will ya?

The Playlist... 

Meet Me On Frenchmen Street

So, as we roam around the French Quarter stuffed with our Po Boy, you can take in all the wonderful jazz the city has to offer.  Up one street and down the other.  There is no better place to explore.  Especially if you have a cocktail in-tow, otherwise known as a "Go-cup".  

Check out Bonnie Raitt's old piano player Jon Cleary.  Love him, especially on "Fortune Teller".  Shamarr Allen is one of my new favorites and starts us off with "Meet me on Frenchmen Street"... of course that's Kermit Ruffins helping out on vocals.

If you don't know Kermit... you need to. 

By the way Frenchmen is the place to be for the coolest music scene next time your in the "Big Easy".

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Pimm's Cup

Served at the Napoleon House - a british drink served by Frenchmen... go figure.

What you need...

2 oz Pimm's No. 1 liquor

4 oz lemon-lime soda

cucumber wheel

slice of lemon & cucumber

mint for garnish

lemon twist

What you do...

Gently muddle the cucumber and lemon slices in a chilled highball glass. 

Pour in the Pimm's and soda.

Stir, then add ice. 

garish with lemon, cucumber wheel and mint.

We just getting started y'all!

Let the good times roll!

Please Day Drink Responsibly

 & 

Keep On Cookin'!

 

Hangin' at the Sazerac

Any Bar Can Make A Drink, Few Make History

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Named after what many consider to be the world's first mixed drink, New Orleans Sazerac Bar carries with it as much history and lore as its potable namesake.  

It seems that in 1949, Seymour Weiss, the owner of the Roosevelt Hotel, came up with an awesome idea.  He bought a bar up the street from his hotel called the Sazerac, shut it down, then reopened a bar of the same name in the Roosevelt. 

He soon let it be known that the bar would serve women every day instead of just on Mardi Gras as the local rule had been.  Just in case anyone missed this message Mr. Weiss went to the local department store down the street and recruited ladies from the makeup department to come "storm" the bar.  So became the original "ladies night" or "The Storming of Sazeracs".  

And, as a side note, "the Sazerac" drink was named the state cocktail of Louisiana in 2008.

The Pots are on...

The Plate... 

In the tradition of the Carnival season... 

So, as we prepare for the crescendo of Mardi Gras Madness; let's have a little warm up and review of some of New Orleans famous and most popular cocktails.  

Now, I'm not talking about "Big Ass Beers or Hand Grenades" on Bourbon.  I am speaking of a true cocktail from a "real" bar with a cool vibe and great music.  A real bar knows how to do traditional drinks like Ramos Gin Fizz, Pimm's Cup, Martinis and yes, the Sazerac.  

They also need some newer "cool" drinks to keep them fresh, I guess.  Today we will stick to the honored tradition of a "real" cocktail.  

So, with out further ado let's skip down to "The Bar", shall we?

The Playlist... 

Hangin' at the Sazerac Bar

Way better than your average piano bar.  We're talking old school New Orleans style jazz.  It's the perfect thing to go with a classic cocktail.  Try Dr. Michael White's "Crescent City Calypso" or my favorite, Ellis Marsalis playing just about anything.  So sit back, sip yo Sazerac and enjoy.  It doesn't get any better than this. 

The Bar... 

The Sazerac  

What you need...

2 oz cognac

1/4 oz simple syrup

2 dashes Peychaud's bitters

2 dashes Absinthe (or Herbasaint or Pernod)

Twist of lemon

What you do...

Combine cognac, simple syrup, and bitters over ice in a shaker. and stir. 

In a pre-chilled rocks glass, pour in the absinthe and swirl to coat.  Pour out any excess.

Strain the cocktail into the glass.

Squeeze the lemon twist over the glass, run it around the rim and drop into the glass.  

Ramos Gin Fizz

What you need...  

1 1/2 oz gin

1 oz simple syrup

1/2 oz lemon juice

1/2 oz lime juice

1 egg white

1 oz heavy cream

3 drops orange flower water

1 oz chilled club soda

What you do...

In a shaker, combine all the ingredients except the club soda.
Shake, shake, shake.
Add ice cubes and shake again for at least 2 minutes to give the drink it's frothy texture.
Strain into a highball glass, top with club soda and stir.

In New Orleans...

Self-indulgence is a birthright and drinking is a civilized pursuit.

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Game On!

Super Sunday... Super Party!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

And it all comes down to this. Forget the hype, the outrageous behavior, the crazy interviews.... ok wait, that probably happened during the tailgating party.

Anyway, it's the Super Bowl people and it's to time to party, eat like there's no tomorrow and yeah maybe a little cocktail or two.  Forget about who's hosting... Jersey or New York.  Just crank up your favorite "tailgating" music... maybe a little Bruno Mars and some Chili Peppers.  It's time to get down and get serious.

Even if you don't know a touchdown from a first down... you're in for a good time.
We've got some great "walk around" food, awesome music and "Winter Sangria"... Game On!

Ready... Let's get busy!

The Pots are on...

The Plate... 

Buffalo Chicken Sliders

Love me some chicken wings, but not always the easiest thing to eat without a roll of paper towels handy.  These are great cause they're not quite as messy and hey, they're grilled, so that's got to count for something.  Not to mention those awesome Hawaiian rolls.  You got the hot with the sweet with the tangy.  What more could you ask for?

What you need... 

1 lb boneless chicken breast
2 packs of Kings Hawaiian sweet rolls

2 tblsp olive oil

salt and fresh ground pepper

1/2 cup "Frank's" wing sauce
3 tblsp butter
1 tsp smoked paprika
1 tsp apple cider vinegar

1/2 cup of celery, rough chopped

1 cup mayonnaise

1/2 cup crumbled blue cheese

2 tblsp white wine vinegar

What you do... 

Chicken

Brush the chicken with olive oil then add salt & pepper.
Heat grill to medium high heat.
Grill the chicken over medium high heat.  

About 3-4 minutes per side, until they are golden brown. 

Combine the hot sauce, butter, paprika and apple cider vinegar to a medium sauce pan.

Place on the pan on the grill and stir melt and mix all together. 

Now dip the cooked chicken into the saucepan to coat. 

Grill for about one minute per side to glaze the chicken with the hot sauce.

Cut chicken into bite size portions and serve on Hawaiian rolls with Blue Cheese sauce. 

Blue Cheese Sauce

Combine the mayonnaise, blue cheese, celery vinegar, salt and pepper in a medium sized bowl. 

Cover and refrigerate until ready to serve.

The Playlist...

Game On!
Woohoo... the house is rockin' baby!  This is the big one so you need some of that high energy to keep the crowd moving.  As usual we have a little old, a little new, a little rap and a little blues.  With Bruno and the Chili Peppers playing at the half you gotta set the stage.  You will find a little of everything from Colt to Ozzy... so come on and jump on the "Crazy Train".

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Winter Sangria


What you need...

1 cup blood orange juice
1 750ml bottle Malbec or similar red wine
1/2 cup orange liqueur like Cointreau
1 cup dark rum
4 cups liter lemon-lime soda
Juice of 2 lemons
2 tblsp agave nectar
1 cinnamon stick
1 Blood orange or regular orange
1 ruby grapefruit
1 pear, peeled and chopped
1 Granny Smith apple, chopped

What you do...

Add the apple, orange, pear and grapefruit to a large pitcher and squeeze the lemon juice on top.  Muddle the fruit with a wooden spoon.
Add the red wine, rum, liqueur and stir.
Cover with plastic wrap and place in fridge for at least 2 hours.
Add orange juice and agave nectar.
top off with the lemon lime soda.
Garnish with cinnamon stick.

I am the greatest of all time!

Oh good lord... looks like someone's already been into the Sangria.

Remember... don't drink and drive. You may spill your drink!

Also... Please Day Drink Responsibly

 & 

Keep On Cookin'!

Come On In My Kitchen

Cause The Pots Are On & We're Cookin'!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

We continue our journey this week through the southland.  I still have a hankering for that down home cooking... you know, a little comfort food.

I am proud to announce that the state of the "Southern Food Nation" is alive and well.  You see, I don't care where you come from, but everybody loves a little "Southern Fried" now and again.  And if you add a little bacon infused collard greens with some fried okra and green beans... well you have what we here in the south call "a meat and three".  Doesn't get any better than that.

Now we are not counting calories or worried about "trans-fat" and such.  Nope... we are only concerned with crispy, juicy deliciousness.  And what better way to celebrate the south than with Fried Chicken, a little Bourbon, Rum, Brandy Punch and some Delta blues.  Oh Yeah...

Come on in the Kitchen... The Pots are on!

The Plate... 

Fried Chicken - The Ultimate Comfort Food

Fried Chicken - the ultimate comfort food.  I confess... I get cravings for fried chicken.  I really like it with a little spice to it.  I know, I know... you knew that.  I try not to have it to often, but hey it's just good man.  Throw in a buttermilk biscuit, some mashed potatoes, greens and I am good to go.  Dark meat for me though.  You know, it's the juiciest.  But, if you're a white meat type of person then hey... come on over.  We won't have to worry about who gets what piece.
Ok, there are several schools of thought here.  Do you brine / marinate your chicken?  Are you a double dipper in the flour for your prep?  I say yes to both!
So, let's get busy...

What you need... 

3- 4 lbs of chicken cut into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tblsp garlic powder

2 tblsp onion powder

2 tblsp paprika

1 tblsp cayenne pepper (ok, you can cut back on this if you don't want it spicy)

Fresh ground pepper

1 quart buttermilk

2 tblsp hot sauce (Tabasco, I know I know)

Peanut oil for frying

1/4 bunch fresh thyme

3 big sprigs of rosemary

1/4 bunch sage

1/2 head garlic - smashed

Lemon wedges for serving 

What you do...

Put chicken into a large bowl and completely cover the chicken with water. 

Add a couple of tablespoons of salt and refrigerate overnight.  

In a large platter, mix the salt, pepper, flour, garlic powder, onion powder, paprika and cayenne.

In another platter combine the buttermilk and hot sauce.  Season with salt and pepper.

Drain the chicken and pat dry. 

Dredge the pieces in the flour mix.

Then dip them into the buttermilk then back into the seasoned flour. 

Set the chicken aside while you get the oil ready. 

Put about 3 inches of peanut oil into a large deep pot.  Add your thyme, rosemary, date and garlic while the oil is still cool. 

Heat over medium-high until oil is 350-365.

Once the oil has reached 350 we are in business.  

Carefully add the chicken a little at a time. 

Fry until golden brown turning the chicken as needed (about 12 minutes)

Lay the chicken on a paper towel and sprinkle with salt and pepper. 

Once you have fried all the chicken scatter the fried herbs and garlic over the top. 

Garnish with lemon wedges.

Now, grab a glass of punch and enjoy.

The Playlist...

Come On In My Kitchen

Where do I start?  The Delta blues, the root of it all; some original tunes and some redone.  Check out Dion singing "Hoochie Coochie Man" or Big Head Todd's redo of "Come on in my kitchen"... Awesome!  And, if you're not familiar with Keb Mo... well you're welcome.  Chris Thomas King, who appeared on the "Oh brother where art thou" soundtrack, does an excellent job with Mr. Johnson's classic as well.  So,  come on in the kitchen and have some punch while we wait on the chicken.  You know... "cause it's gonna be raining outdoors". 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Chatham Artillery Punch

Have Punch, Will Party.  Ok this is potent stuff...

Ready?

What you need...

 2 oz green tea leaves
juice of 3 lemons
1/2 lb brown sugar
1 quart dark rum
1 quart brandy
1 quart bourbon
3 bottles of champagne

This party could end quick or go on forever... depending on the guest list.

What you do...

Ok, good things take time.
- soak the tea leaves in a quart of cold water about a day and a half
- mix the infused water with the lemon juice and the brown sugar
- add the booze
- now, let all that marinate and hang out for at least eight hours
- now pour over a big block of ice and add the champagne
- get your camera ready

Oh dear... you've been in the punch already haven't  you?

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Muscle Shoals

Low And Slow... Down Alabama Way

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ok, if you have not seen the documentary on Muscle Shoals sound studio you need to.  Great story... Awesome music!  In the Blues...  they talk about going down south to fetch a Mojo Hand.  Well, Muscle Shoals had that kind of magic that led to an incredible sound.  Everyone from the Stones, and Paul Simon to legends like Wilson Pickett and Percy Sledge.  

I think one of the coolest things is that a bunch of white boys called the "Swampers" were laying down the soul back beat groove as the studio musicians.  Who knew?  

So come on in and get your funk on with some down home soul music, pulled pork and a little Sweet Tea. 

The Pots are on...

The Plate... 

Spicy Chipotle Pulled Pork (Award Winning!)

Ok this is the simplest, most delicious things you will ever make.  A friend of mine was appalled that I would attempt pulled pork in the oven instead of my "Big Green Egg".  So appalled in fact that he declared a "Butt Off" competition. He would cook a Boston Butt on the Green Egg and put it up against my "Oven Butt".  Drum roll please... I won! Wahoo! I never won a "Butt Off" before.

Anyway, it's winter time man and I didn't feel like getting out in the cold.  Besides, this is so easy and hey you start off with beer... how can you go wrong?  So, get cooking and challenge your buds to a "Butt Off".  

Good luck!

What you need... 

1 whole pork butt (4-5 lbs)

2 onions, peeled and quartered

Salt and freshly ground pepper

1 can chipotle peppers in adobo sauce (6oz)

2 bottles of beer (any kind will do)

6 tbls brown sugar

What you do...

Preheat oven to 300 degrees

Place the onions in the bottom of the pot

Salt and pepper the pork and then place on top of onions

Pour the chipotle peppers over the top

Crack open a couple of beers and pour them over the whole thing

Now... add the brown sugar and stir

Cover the pot and put it in the oven for at least 6 hours

When it's done carefully pull the pork out of the pot and shred on cutting board with two forks

Then return the meat to the pot and keep in the juice until you serve it

The Playlist... 

Muscle Shoals

Love love this music.  Some of the greatest hits we grew up with are all here.  Some you've heard a hundred times as well as some rare versions of old classics (check out Free Bird).  I still can't get over the groove the "Swampers" lay down... check out "I'll Take You There" by the Staple Singers.  Paul Simon called Stax records and told Mr. Bell he wanted those same black guys to play on his new record.  Mr. Bell explained that those studio musicians were not black, but pretty pale.  Love it!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

 Sweet Tea 

3 oz Firefly Sweet Tea flavored vodka
3 oz spring water
lemon twist

Mix and sit... pull up a rocker and crank up the music.  Let Etta talk to ya! "Tell Mama!"

Great Story... Awesome Music!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Georgia On My Mind

It Just Ain't Fittin'!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

"It just ain't fitting'"... with this year being the 75th anniversary of "Gone With The Wind", to just let it go by without some sort of homage to this epic classic and the great state of Georgia.  Ok, maybe I'm a little more excited about all the music that comes out of Georgia than I am the film.  What can I say.
The film did have an interesting start. It was delayed two years so they could secure old Clark Gable. the screen play was rewritten several times to try and keep it at a suitable length... (fail).  And they went through three different directors.  The film was criticized for glorifying slavery... but it won ten academy awards any way.  So there you go.  but, enough about reconstruction, the civil war and slavery.
Let's talk about eatin' and drinkin'... what'd say?   We've got a traditional dish, a peach of a cocktail and oh yeah... some awesome music from some of Georgia's own.

The Pots are on...

The Plate... 

Shrimp & Grits

Well all of us folks here in Georgia are just crazy over our shrimp and grits.  As legend has it, shrimp and grits was originally put together in the Carolina's by a group of fishermen as a breakfast dish.  Regardless of where it all started or what adaptation you prefer this is a southern tradition.
You can serve it creole style, spicy or cheesy.  It just doesn't matter.  We're gonna stick to the basics here today, then you can take it upon yourself to do the rewrites... just like Gone With The Wind.  Just don't make the recipe too long... we're hungry!

What you need... 

Salt
4 cups water
1 cup Stone Ground grits
1/4 cup mayonnaise
3 strips of bacon, coarsely chopped
1/2 red onion, diced
1 lb of medium size shrimp (peeled and de-veined... of course)
1 tbls butter
1 tbls lemon juice
2 tsp hot sauce (Tabasco)
1/4 cup shopped fresh parsley
Fresh ground pepper

What you do...

In a large pot, bring 4 cups of water to a boil.  

Stir in salt and the grits.  

Cook until water in absorbed (about 20 min.)

Remove from heat and stir in mayonnaise. 

Fry bacon in a large skillet and drain. 

Turn the heat to medium-high and cook onions util they soften. 

Add shrimp to the grease and add salt and pepper.

Cook shrimp until they turn pink (about 4-5 min.)

Stir in the butter, lemon juice and hot sauce. 

Toss to coat the shrimp and remove from the heat. 

Stir in the parsley.

Now, divide the grits into 4 bowls placing the shrimp on top. 

Dig in!

The Playlist... 

Georgia On My Mind

Scarlett, did you have any idea there was so much good music coming out of Georgia?  Well if Rhett knew about all the great Georgia artist he might have come here a lot sooner.
From country to rock, rhythm and blues... Georgia is always on my mind.

The Playlist this week is made up mostly of Georgia born artist... the rest got here as fast as they could or just hung out and will always be known as "Georgia artists".  We start off with Macon born, Ray Charles and Georgia's Anthem.  Do you really ever get tired of this song?

Check out Chris Robinson of Black Crows fame sings "Oh Atlanta" with Little Feat and the "Georgia Satellites" remind us the story "bout free milk and a cow". We also have some new comers like Luke, Zac and Cat; not to mention some you might have forgotten like Billy Joe, Tommy and Brenda.

From "ATL" rap to the "Athens scene", it's all here so put on your dancing shoes Scarlett and crank it up!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Ginger-Peach Julep

What you need...
2 ripe Georgia peach slices
2 1/2 oz ounces of your favorite bourbon
1/2 oz ginger syrup *see below
8-10 mint leaves
Crushed ice

Combine the peach slices, bourbon, ginger syrup and mint in a cocktail shaker. 
Muddle gently, crushing the peaches and mint.
Let the mixture sit for 2-3 minutes. 
Pack a highball glass with crushed ice.
Slowly pour the contents of the mixing glass through a strainer into the glass. 
Garnish with mint.

*Ginger Syrup - combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add 12 coin size slices of ginger and cook until sugar dissolves. Bring to a boil then reduce the heat to low and cook for 5 minutes.
Transfer to a glass container (like a mason jar) and let cool to room temperature.
Discard the ginger. Refrigerate for at least 12 hours. 

Frankly My Dear

I Don't Give A Damn, but...

Please... Day Drink Responsibly

 & 

Keep On Cookin'!