Fort Julep

• Small bunch of mint
• 2 ounces Lillet Rose
• 1/2 ounce green Chartreuse

1. Rub 2 or 3 mint leaves inside a julep cup (you can also use an old-fashioned glass).
2. Add Lillet Rose and Chartreuse, fill halfway with crushed ice and swizzle or stir.
3. Add more crushed ice until mounded over the glass.
4. Garnish with a small bouquet of fresh mint sprigs, spanked against the back of your hand just before being inserted in the cup.

mint, lillet, green chartreuse

Taken from cooking.nytimes.com/recipes/1016721 (may not work)