INGREDIENTS
—3 oz. bourbon, scotch or cognac
—2 tsp. confectioners’ sugar
—2 sprigs fresh mint —crushed ice to fill one widemouthed pint Mason jar or julep cup

DIRECTIONS
1. Put the alcohol, sugar and mint in the jar and fill with ice.
2. Secure the lid and shake vigorously 50 times. The ice will bruise the mint so that it releases its flavor and the ice will melt a little and dilute the drink.
3. When well shaken, remove the lid and drink from the jar. If using a julep cup, muddle the mint with a silver spoon, crushing the mint against the ice and walls of the jar.

Courtesy of THE FORT, Morrison

Colorado experts share how approaches are changing in their corner of the meetings and events world.

 

The International Live Events Association Denver Chapter held its May meeting at WhirlyBall in Colorado Springs. WhirlyBall combines lacrosse, hockey, basketball and bumper cars into a game that is both skill and chance. Attendees also enjoyed 12 lanes of bowling, craft beer and cocktails, and a chef-driven menu. 

 

The National Association of Catering & Events Denver Chapter gathered in May at Dry Dock Brewery – South Dock in Aurora. Tasty burgers and Dry Dock beers set the stage for learning about the history of photo booths and how they can be used creatively at events.