Easter Sunday Menu

Easter Sunday Menu recipes and inspiration poster


1 dozen eggs
2 T. baking soda
5 ounces of cream cheese, softened
3 T. Dijon mustard ( or any mustard of your choice )
1 T. vinegar
1 t. Bourbon Smoked Pepper
1 t. Bourbon Smoked Salt

Bourbon Smoked Paprika for garnish
2 T. fresh-cut scallions or chives

2 pieces of Bourbon Smoked Pepper Bacon


Place the eggs in a medium-size saucepan and then cover them with water. Use a lid if you have one. It will help the eggs cook faster. Sprinkle some baking soda into the pot. Place the pot full of water, eggs, and baking soda on the stove and let it come to a rolling boil on medium/high heat.
This will take between 7-10 minutes, depending on the type of stove you have.

Let the eggs come to a rolling boil for two minutes, remove the pan from the heat and gently set it in the sink.
Remove the lid and let the cold water from your sink bathe the eggs until they become cool to the touch.
Pro chef tip: You can also add some ice to this process and create your own ‘ice bath.’
Once the eggs are cool to the touch, remove the water from the pan. Give the eggs in the pan a gentle shaking motion. I like to start to crack my eggs in the pan by rolling them around. This gentle motion of rocking the eggs back and forth gives you a jump start on the de-shelling process.
Peel eggs.
Discard the shells after this process is complete.
Using a small knife – dip the knife in clean water every time before you cut the eggs in half. This will aid in the egg not breaking and will result in a clean look. You can cut the eggs vertically ( like in the photo) or horizontally. Remove the cooked egg yolk and set it aside for filling.

Add Bourbon Smoked Sea Salt, Bourbon Smoked Pepper, mustard, and vinegar to a medium-sized bowl.
With a hand mixer, mix the softened cream cheese in the same bowl. Add cooked egg yolk to the mixture.
Mix on high for about 2 minutes, scrape the bowl halfway through.
Fill eggs with the mixture.

Loreal’s Tip: Grab two spoons and dollop the mixture into the eggs.
Use one spoon to collect and drop the creamy mixture and the other spoon to push it into the eggs into the hole –– about 1/2 T. into each egg.

Garnish the eggs with Bourbon Smoked Paprika and greens, onions, chives, or cooked bacon.

Option: For garnish, bake your bacon on a foil or parchment paper-lined sheet tray in an oven for 5-7 minutes at 350 degrees. Carefully remove once it has been cooked to a ‘beef jerky’ texture. Once it’s cool, cut it into small bite pieces that will fit on top of each egg.


Edamame and Shiitake Salad

Serves 8-10 as a side dish


8 ounces shiitake mushrooms, stems removed, sliced
2 tablespoons vegetable oil
1 pound shelled edamame, frozen
1 tablespoon Bourbon Smoked Sea Salt
4 large radishes, julienned
1 bunch green onions, thinly sliced
2 tablespoons Bluegrass Soy Sauce
1 tablespoon rice vinegar
½ tablespoon Bourbon Smoked Togarashi
2 teaspoons toasted sesame oil


Heat a large skillet over high heat. Add the vegetable oil and sauté mushrooms for 8-10 minutes or until browned and crispy. Remove from pan, place on a paper towel-lined plate, and allow to cool.

Fill a medium saucepan with water and bring to a boil. Add Bourbon Smoked Sea Salt and edamame. Blanch for 2-3 minutes. Drain in a colander and rinse with cold water to stop the cooking.

Combine edamame, radishes, mushrooms, and green onions in a large bowl and toss with Bluegrass Soy Sauce, rice vinegar, Bourbon Smoked Togarashi, and roasted sesame oil. Serve immediately.


Henry Bain’s Steak Crostini with Horseradish Cream

Makes 18 crostini

For the Horseradish Cream Sauce:
1 cup sour cream
¼ cup horseradish, grated
2 tsp Dijon mustard
1 tsp lemon juice
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper

For the Crostini:
18 French baguette slices, ½” thick cut on a bias
olive oil for drizzling
¾ pounds sirloin steak
¼ tsp Bourbon Smoked Salt
1/8 tsp Bourbon Smoked Pepper
3 Tbsp Henry Bain’s Sauce
1 scallion, green part only, thinly sliced

Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet.
Drizzle each slice with some olive oil. Bake for 5 minutes to lightly toast. Set aside
and allow to cool. In a small bowl, combine all the ingredients for the horseradish
cream. Set aside in the refrigerator.

Heat oven-proof skillet over med-high heat. Season steak with smoked salt and
pepper. Add a tablespoon of oil to the pan and sear the steak for 3 minutes on each
side. Roast in the oven for 5 minutes for med-rare. Remove and rest the steak for 5 minutes.

Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly
and toss the steak in a bowl with the Henry Bain’s sauce. Lay a few slices of steak on
each crostini. Garnish with sliced scallions and serve on a platter.



Serves 4-6


2 ounces Kentucky Bourbon

2 tablespoons golden raisins
1 pound chicken livers, rinsed, trimmed, and patted dry
½ teaspoon Bourbon Smoked Salt, plus extra for sprinkling
¼ teaspoon Bourbon Smoked Pepper, plus extra for sprinkling
2 tablespoons extra virgin olive oil1 bay leaf
½ small yellow onion, thinly sliced1 garlic clove, minced
2 tablespoons butter
14-16 grilled or toasted baguette slices
2 tablespoons parsley, chopped
¼ cup Bourbon Spiced Pecans, coarsely chopped
½ lemon, for squeezing
Bourbon Barrel Aged Sorghum, for drizzling


In a small bowl, put the raisins to soak in the bourbon. Heat a large skillet over medium-high heat. Season the livers with Smoked Salt and pepper. Add the olive oil to the hot pan and arrange the livers in an even layer, along with the bay leaf, sliced onion, and garlic. Leave the livers to be brown on one side, undisturbed, for 1-2 minutes. Flip the livers and stir the onions. Reduce heat to medium. Add the bourbon and raisins to deglaze the pan, cooking for about 1 minute. Stir in the butter and cook for 1 minute more until livers are cooked but still a little pink in the center.

Remove pan from heat and allow to cool for a couple of minutes. Discard the bay leaf. Either place livers on a large chopping board and coarsely chop with a large knife, or place mixture in a food processor and pulse several times until roughly chopped.

Spread liver onto grilled or toasted bread. Garnish with chopped parsley, spiced pecans, a little squeeze of lemon juice, and a drizzle of sorghum. Season each crostini with a pinch of smoked salt and pepper, if desired.


It makes 16 deviled eggs
Base Recipe:
8 eggs
1/3 cup mayo
1 tablespoon Dijon mustard
1 teaspoon White Wine Vinegar
Tomato and Smoked Paprika Deviled Egg
2 teaspoons tomato paste
1 teaspoon Bourbon Smoked Paprika, plus extra for garnish
Spicy Miso-Soy Deviled Eggs
1 teaspoon Bluegrass Soy Sauce
4 teaspoons miso paste (any variety)
1 teaspoon sriracha or your favorite hot sauce
Bourbon Smoked Sesame Seeds, for garnish
Sliced scallions for garnish
Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Cover and remove from heat. Leave for 13 minutes. Place eggs in a bowl of ice water to stop the cooking and cool completely.
Once cool, peel eggs and slice in half. Push egg yolks into a medium bowl and add the mayonnaise, dijon mustard, and white wine vinegar.
Mash together with a potato masher or fork, mixing well until very smooth.
Divide mixture into two small bowls.
Add the various ingredients to each bowl of egg yolk mixture and stir well to combine.
Put into a piping bag fitted with a nozzle or use a ziplock bag with a small corner cut off to pipe yolks into egg white halves.
Garnish each deviled egg with the appropriate garnish, arrange on a platter and serve.


Ponzu and Togarashi Turkey Meatballs

Makes 40 meatballs


½ cup fresh breadcrumbs
1 pound turkey, ground (dark or white meat)
1 egg
¼ cup scallions, finely sliced
1 garlic clove, grated
1 tsp fresh ginger, grated
For the Glaze:

In a large bowl, gently combine the meatball ingredients. Using damp hands, roll
1 tablespoon of mixture into meatballs. Set aside in the refrigerator. In a large bowl,
whisk together the sorghum and ponzu for the glaze.

Preheat oven to 375 degrees. Heat a large non-stick skillet on medium-high heat.
Add one tablespoon oil to the pan. Brown half the meatballs on all sides and place on a rimmed sheet pan. Repeat with remaining meatballs. Bake for 12-15 minutes. Toss hot meatballs in the glaze and sprinkle with Bourbon Smoked Togarashi. Serve warm


Serves 8-10
1 tablespoon Bourbon Smoked Salt
3 ½-4 pounds sweet potatoes, peeled and cut into large chunks
2 tablespoons extra-virgin olive oil
¼ cup Bourbon Barrel Aged Sorghum
2 limes, zested and juiced
1 teaspoon Bourbon Smoked Salt
½ teaspoon Bourbon Smoked Pepper
5 ounces feta cheese crumbles, reserving some for garnish
¼ cup cilantro leaves, chopped, reserving some for garnish
Bring a large pot of water to a boil. Add the salt and sweet potato and cook until soft, about 10-12 minutes. Drain into a colander. Allow to steam dry for 5 minutes. Transfer sweet potatoes to a large mixing bowl. Using a potato masher, mash sweet potatoes.
Stir in the olive oil, sorghum, lime zest and juice, salt, and pepper. Fold in the feta cheese and cilantro. Check for seasoning, adding more salt and pepper if needed. Spoon into a serving bowl and garnish with reserved feta and cilantro. Serve warm.


1 pound asparagus, ends trimmed
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 teaspoon Bourbon Smoked Paprika
2 teaspoons Bourbon Smoked Sea Salt, plus more to taste
1/2 teaspoon Bourbon Smoked Pepper, plus more to taste
Heat a grill or grill pan over high heat. Mix all of the ingredients, except the asparagus, in a large bowl. Add the asparagus and toss the coat well. Grill the asparagus for 3-5 minutes or until cooked and slightly charred. Season with more smoked salt and pepper, if desired.


Freedom Run Farms Lamb Chops


5 lamb chops
1 tablespoon finely chopped rosemary
1 tablespoon Bourbon Smoked Sugar
1 tablespoon Bourbon Smoked Sea Salt
1 tablespoon Bourbon Smoked Pepper
Vegetable oil


Rub lamb chops down with oil and season generously with herb and seasoning. Let sit at room temperature for ten minutes.
Over high heat, heat two tablespoons of vegetable oil in a pan. When the pan is hot, add lamb chops and cook until golden, about 2-3 minutes. Repeat the process on the other side, then remove it from the pan.
Put lamb chops on a pan in a 400-degree oven and cook until internal temperature is as desired.
(140 -145 degrees-medium rare suggested)


Bacon-wrapped Filets & Black Raspberry Bourbon Chutney

8 slices of thick-cut Bourbon Smoked Pepper Bacon
2 whole pork tenderloins or 4, 6-8 ounce beef tenderloin filets
2 T. Bourbon Barrel Smoked Garlic Salt
2 T. Bourbon Barrel Smoked Citrus Pepper

Pan Sauce:
2 cups fresh fruit such as peaches, apples, or blueberries (can substitute frozen)
2 T. Bourbon
2 T. Apple Cider Vinegar
1/4 c. Bourbon Barrel Aged Pure Cane Sorghum
1/4 c. Bourbon Barrel Black Raspberry Jam OR Blueberry Bourbon & Cardamom Jam

Preheat oven to 350 degrees Fahrenheit.

Par-cook bacon for 15 minutes at 350 F degrees or until slightly brown.

Reserve bacon fat.

Cut the whole pork tenderloins into four equal pieces, about 2 – 3 inches thick.

Take the par-cooked bacon and wrap the pork tenderloin with them. Secure the bacon with a toothpick.

Mix the Bourbon Smoked Garlic Salt and the Bourbon Smoked Citrus Pepper in a small bowl.

Lightly dip both the top and the bottom of the bacon-wrapped filets in the spice mixture, shake off any excess.

Take a medium-sized oven-safe pan ( like a cast iron ) and place it on medium-high heat.

Add a small spoonful of the rendered bacon fat to the pan. Allow the pan to come to medium-high heat and carefully place one side of all of the bacon-wrapped filets down onto the hot pan. Let each filet get a nice sear in the hot pan, which will take about 3-4 minutes. Once you flip all the golden brown filets, set the pan into the preheated oven and let them roast for 15-20 minutes or until they reach an internal temperature of 160 degrees Fahrenheit.

Carefully remove the hot pan from the oven and place it back on the stovetop.

Remove the cooked bacon-wrapped filets and place them on the serving dish to rest.

Pan Sauce:

Add the bourbon, apple cider vinegar, and fresh fruit to the hot pan that the filets were just cooking in.

With a wooden spoon, slowly agitate sauce until it reduces by half on medium heat, which takes 4-5 minutes, making sure to dissolve the brown pan drippings into the flavorful sauce.

Turn off the heat and add the Bourbon Barrel Aged Pure Cane Sorghum and Jam, and stir the chutney for 3 minutes until incorporated.

With a spoon, pour a few tablespoons of the chutney onto the tops of all the bacon-wrapped filets and serve immediately.


Bourbon Barrel Spiced Pecan Crusted Salmon

4- 6-8 OZ Pieces Salmon
4 Tablespoons Dijon Mustard
¼ Cup Bourbon Barrel Aged Sorghum
¼ Cup Orange Marmalade
½ Cup Crushed Bourbon Spiced Pecans
Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste

Thoroughly season salmon with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper.
Rub tops of salmon fillets with mustard
Cover tops of mustard rubbed salmon with crushed Bourbon Spiced Pecans
Place salmon on a sheet tray or casserole and bake for approximately 10-minutes at 400 degrees
With a whisk or food processor, mix marmalade and Bourbon Barrel Aged Sorghum until thoroughly blended.




2-10/12 oz pork chops (frenched)
2.5 oz Sobrassada Spreadable Chorizo
2.5 oz fresh mozzarella
1 tsp Bourbon Smoked Salt
1 tsp Bourbon Smoked Pepper
1 cup red wine
10 leaves of fresh sage
2 tbsp cold butter

With a boning knife or paring knife, cut a 1-inch pocket in the pork chop below the bone into the loin, cutting out almost all of the center without piercing the edges.

Mix the chorizo and fresh mozzarella and stuff into the pork chop.

In a hot skillet with oil, seasoned with Bourbon Smoked Salt and Bourbon Smoked Pepper, sear off chops until nice and golden on each side.

Remove from skillet, put on a tray, and cook in a preheated 425-degree oven for approx 1 to 5 minutes.

In the meantime, in a small saucepan, reduce the cup of red wine by about 3/4. Let cool slightly. Whisk in cold butter to emulsify.
Drizzle on chops and eat!

2 ½ pounds pork tenderloin
½ cup Bluegrass Soy Sauce
½ cup Kentucky Bourbon
¼ cup Bourbon Barrel Aged Worcestershire Sauce
¼ cup Bourbon Smoked Sugar
¼ cup water
¼ cup canola or vegetable oil
4 garlic cloves, roughly chopped
1 Tbsp Bourbon Smoked Pepper
1 tsp ground ginger
Rinse tenderloins and pat dry with paper towels. Place into a shallow dish or large resealable bag. In a large bowl, combine the remaining ingredients and whisk until sugar is dissolved. Pour over tenderloins—Marinate pork in the refrigerator overnight or up to 2 days.
Preheat the oven to 375 degrees.
Remove pork from marinade and shake off excess marinade.
Place tenderloins into a roasting pan or rimmed baking sheet. Roast for 25-30 minutes or until pork registers 155 degrees with a meat thermometer. Remove from oven and tent with foil. Allow meat to rest for 10 minutes. Slice 2” thick slices and arrange on a serving platter.
Leftover pork is great the next day on our chive and smoked pepper biscuits with sweet chutney, blackberry jam, BBQ sauce, or a drizzle of Bourbon Barrel Aged Sorghum.

Dry Rub for Ribs
Makes 1/3 cup (enough for 2 full racks of ribs)
For the rub:
1 TB Bourbon Smoked Paprika
1 TB Bourbon Smoked Chili Powder
1 TB Bourbon Smoked Sugar
1 TB Bourbon Smoked Garlic Salt
1½ tsp Bourbon Smoked Salt
1½ tsp Bourbon Smoked Pepper
1-2 tsp cayenne pepper (optional add-in)
Mix together and add to your favorite meats.



Ingredients for Pastry Tart

Orange Zest Marshmallow Topping

  • 1 small container of marshmallow cream (7 ounces)
  • zest from one orange

In a small bowl, combine the marshmallow cream and the zest from one orange.


  • 1 whole egg
  • 1 t. warm water

Make the egg wash by adding one tablespoon
of water to one whole egg and whisk vigorously with a fork.



Preheat oven to 400 F. Line a baking sheet with parchment paper. Let the puff pastry set out on the countertop for about 30 minutes until it’s more pliable. You will have one layer for the top of the pastry and one for the bottom. Once pliable, roll out both puff pastry sheets until they are 12 x 9 inches.
Grid out 8 separate rectangles with the egg wash with a pastry brush. Sprinkle the bottom puff pastry layer with Bourbon Smoked Sea Salt and then divide the leftover sweet potato casserole into the 8 different squares leaving about an inch in between. Lay puff pastry over the egg-washed and sweet potato casseroled sheet. With the side of your palms, delicately divide the 8 different portions sealing all the sides of the pastry.
Place the potato-filled pastry sheet into the freezer on a parchment-lined baking sheet for 15 minutes until it’s almost frozen and easier to cut.
Cut the pastry-filled sheet into 8 equal rectangle pieces and set them on a parchment-lined sheet tray a few inches apart.
Using the egg wash, lightly brush the top side of each pastry gently until they are completely covered. Lightly sprinkle the Bourbon Smoked Sugar on each pastry and pop them in the preheated oven for about
20-25 minutes or until deep golden brown.
Remove from oven and cool for about 15 minutes. Top with Orange Zest Marshmallow Cream Topping and finish with a sprinkle of Bourbon Smoked Sea Salt.
Serve immediately.



Makes 1 3/4 cups

1/2 cup (1 stick) unsalted butter, cut into pieces
1 1/4 cups of Bourbon Smoked Sugar
1/2 cup heavy cream
1 1/2 teaspoons Bourbon Smoked Sea Salt


In a medium, heavy-bottomed saucepan, combine the butter and Bourbon Smoked Sugar. Heat over medium-high heat until butter is melted. Pour in the cream and whisk until sugar dissolves and the sauce is smooth for about three minutes. Lower heat, if needed, to maintain a gentle bubble.

Add smoked salt and whisk to combine. Pour into a jar. Allow cooling for 15 minutes before enjoying. To reheat, microwave sauce in 30-second intervals stirring between. Heat and stir until desired consistency.


Makes 18-20 cookies
10 Tbsp (150 grams) unsalted butter, softened
½ cup (90 grams) white sugar
1 ½ cups + 2 Tbsp (225 grams) all-purpose flour
½ tsp Bourbon Smoked Salt, plus extra for garnish
1 egg yolk
1 tsp Bourbon Barrel Aged Madagascar Vanilla Extract zest of
1 large lemon
1 tsp dried lavender flowers
Preheat oven to 325 degrees. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix. Add the flour, smoked salt, lemon zest, and stir to combine.
Turn the mixture out onto a lightly floured surface and knead it into a smooth ball. Roll the ball into a log about 3-4” in diameter.
Wrap in plastic wrap and place in the freezer for 15 minutes. (Dough may be made up to two days in advance and kept in the refrigerator.)   Remove and slice the log into eighteen ½ “ thick cookies.
Place on a parchment-lined baking sheet 1” apart. Press a few lavender flowers and a light sprinkle of smoked salt onto the tops of each cookie. Bake for 12-14 minutes until cookies are firm but not brown. Cool on baking sheet for 10 minutes. Remove to a wire rack to cool completely.

Makes 2 dozen cookies
½ cup (1 stick) unsalted butter, softened
¼ cup (50 grams) Bourbon Vanilla Sugar
¾ cup plus 2 tbsp packed light brown sugar
1 egg
1 tsp Bourbon Barrel Aged Vanilla Extract
¾ tsp baking soda
¼ tsp Bourbon Smoked Sea Salt (plus extra for sprinkling)
1 ¾ cups all-purpose flour
½ lb (8 ounces) semisweet or bittersweet chocolate, cut into
½” chunks


Preheat oven to 350 degrees. In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add egg and vanilla extract. Beat until incorporated, scraping down sides as needed. Add smoked salt and baking soda. Add flour and stir at low speed until just mixed. Fold in chocolate with a wooden spoon or rubber spatula.

Scoop 1 ½ tsp of dough for each cookie. Space cookies 2” apart on parchment-lined baking sheets. Sprinkle with a little extra smoked salt on top of each cookie. Bake for 11-12 minutes or until golden on the top but still soft in the center. Cool on baking sheet for 5 minutes before removing to a wire rack.



1.5 oz Old Forester Signature 100 Proof

1 oz Old Forester Oleo-Saccharum Syrup

2 oz Water

0.5 oz Lemon Juice


Shake all ingredients with ice, strain into a double old-fashioned glass with fresh ice. Garnish with lemon peel and grated nutmeg.


Kentucky-ish Coffee


1.5 oz Old Forester 86 Proof

4 drops Old Forester Smoked Cinnamon Bitters 

.5 oz Bourbon Smoked Simple Syrup –– sweeten to taste

4 oz Bourbon Barrel Aged Coffee

Bourbon Vanilla Whipped Cream for topping


Combine the top 4 ingredients in mug and stir. Top with Bourbon Vanilla Whipped Cream.

Bourbon Smoked Simple Syrup:

1 cup Bourbon Smoked Sugar

1 cup water


Mix ingredients in a pot. Bring to a boil, remove from heat. Cool and store in an airtight container. Keep refrigerated and discard after two weeks.


Kentucky Sunrise

Makes 1 cocktail

1½ ounces Woodford Reserve® Distiller’s Select Bourbon

2 Drops Woodford Reserve® Sassafras & Sorghum Bitters

orange juice, to fill

1-ounce bourbon cherry syrup (the syrup from Woodford Reserve® Bourbon Cherries)

Woodford Reserve® Bourbon Cherries, to garnish


In a highball glass, add Woodford Reserve®, bitters, and orange juice. Finish by pouring cherry syrup in the center of the drink. Garnish with a Woodford Reserve® Bourbon Cherry.





  1. In a small pitcher, combine all the ingredients except the mint leaves.
  2. Stir.
  3. Refrigerate sangria for at least an hour.
  4. Place mint leaves in four glasses, with ice, if desired.
  5. Pour sangria into glasses and enjoy.



Makes 1 serving

Juice of 1 lime

1/3 cup tomato juice

1 teaspoon Bluegrass Soy Sauce

2 teaspoons Bourbon Barrel Aged Worcestershire Sauce

1 teaspoon hot sauce (or to taste)

12 ounces Mexican beer

Bourbon Smoked Pepper, for garnish

lime wedges for garnish and rimming glass

Bourbon Smoked Salt, for rimming the glass



Rub the rim of a pint glass with a wedge of lime, then dip into smoked salt. Pour in the lime juice, tomato juice, soy sauce, Worcestershire and hot sauce. Stir to combine. Add ice, then slowly top off with beer. Garnish with a wedge of lime and a sprinkling of smoked pepper.



Michelada Mary


The Glass:

The Drink:


The Glass:

  • Mix the Bourbon Smoked Chili and Coffee Rub in a saucer and spread wider than the rim of the glass.
  • Use a lime wedge and rub around the rim of each glass.
  • Hold the glass from the bottom and move straight down and place into the seasoning mix. Lift and set aside.

The Drink:

  • Pour all of the drink ingredients into a large pitcher and mix. 
  • Fill up the glass with ice.
  • Pour the mixed drink over the ice.
  • Serve with lime wedges for garnish.



Makes 4 cocktails

1 cup fresh strawberries, hulled, plus extra for garnish

¼ cup Woodford Reserve® Mint Julep Syrup

Champagne or Prosecco

Mint sprigs for garnish


Place strawberries and mint julep syrup in a blender. Blend until completely pureed. Fill champagne flutes about one-third full of puree. Slowly top with champagne. Lightly stir and garnish with a strawberry and mint sprig.