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Mint Ginger Ale

Of the many varieties of mint, spearmint is the best one to use for this thirst-quencher. For a more sophisticated version, tonic can stand in for the ginger ale, and adults may wish to add a jigger of bourbon.

Ingredients:

  • 2 Tbs. packed fresh mint leaves, julienned
  • 1 tsp. sugar
  • Ice cubes as needed
  • 2 bottles (each 1 quart) ginger ale or tonic water
  • Bourbon, to taste (optional)

Directions:

In a small bowl, using the back of a spoon, crush the mint with the sugar and let stand for 10 minutes.

In each individual glass, place a generous 1/2 tsp. of the crushed sugared mint. Add several ice cubes and pour in the ginger ale. Add a splash of bourbon to each glass. Serve immediately. Serves 8 to 10.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).