Serious Eats - seriouseats.com

You can go to fizzies.com and order any flavor you like! My favorite is cherry or grape. By the case for $12 or 15 - I can't remember. But what I miss the most are those giant Charms lollipops - I was proposed to with a handful of Charms Cherry because I was always seen with one stuck in my mouth! I was in the Army and they were at the ice cream store on base and one day an officer said I should at least take the sucker out of my mouth with I salute!

Yes, I have seen it in taboulleh - I believe spearmint is the one used in Mint Julips - but maybe you can use peppermint in that as well? Maybe not - might clash with the bourbon, yes?

I have never made chocolate pudding with eggs - I use cocoa, sugar, cornstarch, vanilla extract, and non-fat dried milk. One tablespoon of cornstarch thickens one cup of milk. If you have left-over coffee, substitue 1/2 c of the water or milk used in the whole recipe - greatly enhances the chocolate flavor. I use about 2/3 C cocoa and about 1 c sugar, 1/4 tsp salt, and 2/3 C dried milk. Whisk those together (cocoa added to liquid will not disolve easily at all). Add 2C water and stir over medium heat with a whisk - the pudding will thicken from the bottom up and you need to stir it to thicken the whole pot without thick lumps in the pudding. Take off heat when the pudding starts to bubble like lava and add 1 tsp vanilla. Put in bowls, refrigerate, and try not to eat the hot pudding!