It's full-swing spring here in Memphis. The garden is starting to pop- most of the daffodils are already gone from my flowerbeds but the herbs and other perennials are really leafing out. My Kentucky Colonel mint (the best for juleps) is starting to put out some nice, large leaves. I passed its bed (because, as I'm sure you know, mint likes to take over) and remembered that I had only 2 cups left in my pottery stash, so on Friday I spent some time in the studio making a set of Julep Cups. These were Gary's first great pottery idea. I was hesitant, but after my first dozen sold, they became a fixture. To me, these cups embody the ease and enthusiasm of spring (and of our old annual Derby-Day julep parties), and they are one of my favorite wedding gifts for folks who like to entertain. Juleps can make a body a little wild- they're something to be sipped, not gulped. The basic recipe is a cup of chipped ice, a tablespoon (or more) of simple syrup or slightly less superfine sugar, a couple of mint leaves, muddled, and a glass full of bourbon. I'm a lightweight, so I fill half the glass with club soda before adding the bourbon. While these drinks are traditionally made in sterling or pewter cups, I think mine are a fun option. Cheers!
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