Mix yourself a classic bourbon-based julep, or try one made with tequila—all recipes here.
-PJ Gach
This year’s Kentucky Derby will be the 143rd one. The event, held on May 6, 2017 (it's always held on the first Saturday in May) at Churchill Downs is the first leg of the Triple Crown of Thoroughbred Racing. 20 horses will race on a course that’s larger than most racecourses or fields. The Derby’s also known for amazing hats, parties and juleps.
Read: Have You Entered to Win a Summer Sunglass Wardrobe Yet?
A Mint Julep is the traditional drink of the race. Over two days, the Kentucky Derby sells over 80,000 of them. The recipe is pretty easy: bourbon, crushed ice, mint leaves and sugar syrup. Traditionally, a julep is served in either a pewter or a silver cup. Etiquette dictates that you hold the cup by the bottom and the edges of it. In a book dated 1784, Mint Juleps were prescribed for upset stomachs. That’s pretty tasty medicine.
Blade and Bow 22-Year-Old Kentucky Straight Bourbon Whiskey has been re-released to coincide with the Derby. Woodford Reserve partners with the Derby and creates $1000 juleps housed in special cups. The proceeds go to charity. Click here for that information.
I’ve rounded up a selection of Julep recipes. Some juleps are made with coffee, champagne, rye, whiskey, tequila as well as the traditional bourbon. There’s also two scrummy vodka-based cocktails and an updated Old Fashioned that's perfect for the Derby too.
Read on for the recipes.
Vodka-based cocktails
Cherry Blossom
Serve this cocktail in a Julep cup
Ingredients:
1.5 oz. Stoli Razberi
.75 oz. lime juice
.75 simple syrup
8 – 10 mint leaves
4 pitted cherries
Directions:
Muddle the cherries, add everything except the mint leaves, shake in a cocktail shaker, strain and pour over crushed ice. Add mint leaves as a garnish.
Sage Advice
Ingredients:
2 oz. Stoli Blueberi
.75 oz. lime juice
.75 simple syrup
3-5 blueberries
2 sage leaves
Directions:
Muddle the blueberries, add all the ingredients except the sage leaves,shake in a cocktail shaker, strain and pour into a glass. Garnish with sage leaves.
Suggested glassware: Cocktail or Coupe
The Old Fashion Updated
Blade and Bow “New” Fashioned
Serve in an old fashioned glass (or rocks glass, whichever is readily available)
Ingredients:
1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
1.5 oz. simple syrup
Orange slices
Add ice
0.75 oz. St-Germain
Directions:
Muddle the orange slice. Stir all the ingredients. Then top with a splash of soda and garnish with an orange slice and cherry
Rye Whiskey-based Juleps
Slow & Low Julep
Ingredients:
3 oz. of Slow & Low Rye Whiskey
1/2 oz. of Simple Syrup, Preferably Demerara
Lots of mint -- 10 springs mint (Reserve 1 sprig for garnish)
Crushed ice
Copper, steel or aluminum cup
Directions:
Muddle whiskey and mint in a mix glass. Add 1 large cube of ice. Stir, but not so much as to dilute - a baker’s dozen revolutions. Add liberal amounts of crushed ice to more than fill the tin cup. Fine strain contents of mix into a glass over crushed ice. Garnish w 6 mint leaves. Straw.
Juleps made with coffee, tequila and more up next.
Juleps and coffee
Wake & Bake Julep
Created by Brian Tasch Winner of the 2017 Uppers & Downers Cocktail Competition
Ingredients:
2oz. Teeling Small Batch Whiskey
0.5oz. Cardamom-Macadamia Nut Syrup
0.25oz. Brancamenta
2 dashes Angostura Aromatic Bitters
2oz. Cold Brew Coffee
Directions:
We build it like a traditional julep. Pour the base spirits and sugar in: Teeling, Brancamenta, and cardamom-macadamia nut syrup. Fill the cup 3/4 of the way with crushed ice. Using a bar spoon or swizzle, agitate the ice and ingredients top with fresh crushed. Add a dash of angostura bitters, macadamia nuts from syrup making process and mint sprig on top.
Black Julep
Created by Dave Purcell and available at Melrose Umbrella Co.
Ingredients:
0.375 oz. Jägermeister
1.25 oz. Cynar 70
0.375 oz. Crème de peche
0.75 oz. Cold Brew
3 drops saline solution
Directions:
Shake all liquid ingredients with ice, then strain into an Old-Fashioned glass.Fill glass with crushed ice, creating a mound of ice on top of the drink. Garnish with a mint sprig.
Read Mmm, Mmm, Mezcal!
Tequila-based Julep
Jalisco Julep
Ingredients:
2 oz. Casamigos Añejo Tequila
25 oz. Simple syrup
8-10 Mint leaves
Garnish with mint sprig
Ingredients:
Add ingredients into julip glass or tumbler. Muddle mint. Add Casamigos. Fill glass with crushed ice. Add metal swizzle spoon/straw. Stir. Add more ice to give a cone shaped top. Garnish with mint sprig.
Bourbon-based Juleps
Maker’s Mark Mint Julep
Ingredients:
1 ½ parts Maker’s Mark® Bourbon
Fresh mint
2 tablespoons simple syrup* muddled with mint
Splash of distilled water
Powdered sugar
Mint sprig for garnish
1 cup granulated sugar*
1 cup distilled water*
Directions:
Mix together simple syrup muddled with mint, Maker’s Mark® Bourbon and distilled water. Fill glass with crushed ice and pour mixture over top. Sprinkle top of ice with powdered sugar. Garnish with a mint sprig. *Simple Syrup: Heat to dissolve sugar, stirring constantly so the sugar does not burn. Set aside to cool.
Bourbon Ball Julep
Ingredients:
2 parts Maker's Mark® Bourbon
½ DeKuyper® Amaretto Liqueur
½ DeKuyper® White Crème De Cocoa
¼ parts Dekuyper® Muddled Mint
Sugar and crushed pecans
Directions:
Pour Maker’s Mark® Bourbon, DeKuyper® Amaretto Liqueur, DeKuyper® White Crème De Cocoa, Dekuyper® Muddled Mint over ice in shaker. Shake well and strain over ice. Sprinkle with sugar and crushed pecan.
Champagne Mint Julep
Ingredients:
2 parts Maker's Mark® Bourbon
2 parts sparkling white wine or Champagne
½ parts elderflower liqueur
Lemon twist and mint for garnish
Directions:
Mix together Maker’s Mark® Bourbon, sparkling white wine, elderflower liqueur. Muddle with mint. Pour over crushed ice and garnish with lemon twist.
Mint Julep
Ingredients:
1.25 oz. Bulleit Bourbon 10 Year Old
1.5 tsp. sugar
Fresh mint leaves
Water
Directions: Muddle mint leaves, sugar and splash of water in a rocks glass or julep cup. Add Bulleit 10, water, and fill glass with crushed ice and stir. Garnish with fresh mint.
