- Dish type
- Classic cocktails
Perfect for any day spent lounging in the sun, these frozen mint julep slushies are quick and easy to make and refreshingly delicious.
2 people made this
- 175ml bourbon
- 75ml lemon juice
- 60ml sugar syrup
- 20 mint leaves
- 4 mugs of ice
MethodPrep:5min ›Ready in:5min
- Pour bourbon, lemon juice, sugar syrup and mint leaves into a blender; blend on high until combined. Add ice; blend until juleps have a slushy consistency. Divide among serving glasses.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
A really fun take on the traditional mint julep! I was wary of the lemon juice addition, but it's actually a nice touch. It lightens the drink up just right to make the flavor what you want in a blended cocktail. I found about 25 ice cubes made it the right consistency. (I made at least three blenders-full of this stuff for a derby day get together - I had it down to a science!) Thank you for a great recipe!-06 May 2018
RECIPE: Mint Juleps by the Batch
I've come to realize that the Kentucky Derby is a pagan holiday: On the first Saturday in May, a lot of people don ritual costumes, sing ritual songs, and drink ritual libations while they attempt to foresee the future by interpreting a coded and vague bit of poetry written into the past performances in the pages of the Daily Racing Form. Like other holidays rooted in the natural anxiety of changing seasons and uncertain futures, it is best enjoyed by groups. Don't sit alone swilling bourbon and wiring more and more money to your bookie, you'll go completely crazy. Spring is in the air. The high holy day of the Derby is a social celebration. It's time to gather friends and set up a betting pool.
Even up North, the mint has grown enough to warrant harvesting. Its gentle leaves are begging to be muddled. I've come to think that mint juleps are best made one at a time, or in small numbers at most, from fresh mint and sugar topped with bourbon, and packed with pillowy crushed ice and garnished with a lot more fresh mint. Sadly, however, doing that for a Derby party of even six people would mean that you'd be at the mixing station almost constantly. Mint Juleps are delicious drinks, and people drink them quickly. Even the host of the party needs some time to handicap the race, call in some bets, and watch the post parade.
The solution is to batch them. Start with minted simple syrup.
- The day before you need the drinks, make a batch of simple syrup by combining one cup each of sugar and water in a sauce pan, and bringing it to a boil over medium heat. Some recipes call for five minutes of boiling, but whenever the syrup is clear and the sugar is dissolved, you are finished. Cut the heat and let it cool.
The Easiest-Ever Mint Julep Recipe
The secret to this delicious Derby cocktail? Don&rsquot muddle the mint. According to mixologist Alexandra Stiles, founder of Amendment 21 Event Bartending in Lexington, Ky., muddling can make your drink taste overly bitter. It makes sense, as muddling bruises the mint and breaks it into bits. Instead, simply clap the mint leaves in your palms to release the herb's oils before adding them to your cocktail. &ldquoThis gives you that mint aroma while you&rsquore drinking it,&rdquo says Stiles. The drink is best served in authentic silver julep cups, which ensure a crisp, cold drink from start to finish &ldquoI have my grandmother&rsquos old set, a lot of people in Kentucky have them for derby parties," says Stiles. Don&rsquot have any? Try Moscow mule mugs in a pinch or double old fashioned glasses. Either will stay frosty on the outside and keep the liquid cold, so you aren&rsquot warming it up with your hands as you sip. For the best tasting mint, buy fresh from the grocery store and avoid the less vibrant versions kept in plastic containers. And if you want to put your drink over the top, add some muddled blackberries. Cheers!
The Oaks Lily isn’t a bourbon drink, but it does have Derby roots. The cocktail, which featured vodka, sweet and sour and cranberry juice, is the official drink of the Kentucky Oaks, which is run the day before the Derby (Friday, April 30, 12-6 p.m. ET, NBC). The official Oaks Lily recipe suggests a stemless wine glass and blackberries and lemon to garnish.
If you’re looking for something a little cooler, try bourbon slush, a frozen, boozy concoction that puts all other slushies to shame. Besides bourbon, you’ll get tastes of tea, lemonade and orange juice.
Hush puppies are deep-fried balls of cornmeal batter.
The concept is simple, but these guys are extremely addictive. Try to stop at one, I dare ya!
These crispy fried balls have been around since 1899. Its origin is unclear, but many believe it to be a snack created literally to &ldquohush puppies.&rdquo
Home cooks would fry a simple cornmeal mixture and feed it to barking dogs to quiet them.
Mint Juleps Recipe
Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead–just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.
“Please let us know what you think if you ever try it at home , and don’t forget to share it with your friends and family and also on social networks, this means a lot to us”
These are some of the reviews from people who tried this Mint Juleps Recipe :
Aaaaah! Perfect! I’ve made this recipe and I’ve also made Basil Juleps which were a HUGE hit w/ our mint julep crowd. I just substituted fresh basil (1 cup) for mint and followed the recipe. Yum! Perfect to cool off on a hot day down by the “rivah”!
PERRRRRRRFECT. It’s become a favorite among my friends and I and it’s quite easy to make. Thanks for the recipe!
If you find it too sweet, like I do, just add some sparkling water. It's quite refreshing on a hot summer day. Otherwise, this is delicious.
Too sweet! The syrup really overpowers the bourbon--I don't think Iɽ ever waste my Knob Creek or Woodford Reserve on this--so it's quite alright to use plain old Jim Beam or Evan Williams.
Easy to make and easy to sip. I'll always use this one from now on. Delicious! Everyone loves it.
Instead of simple syrup, I muddle some bourbon with honey and mint. Must be thoroughly mixed. Pack with shaved ice (our local ice house still sells it in large bags pre-Derby)Top w/more bourbon, pack more ice, more bourbon until loaded (you could be, too) Freeze for a few hours. I have ametal rod to make a hole for a straw. Place straw in julep, add mint sprig (we grow Ky Colonel Mint) and a strawberry on top. Sip from the bottom for sweet taste or move straw up higher for a hit of bourbon--then mush all together as it melts and enjoy. Our juleps are made in clear glasses like traditional metal ones, but have a loop handle near the bottom (like Irish coffees sorta)We fold a napkin in q's and never touch the frosted glass. Fabulous!
Been making this julep for the Kentucky Derby for the past three years. its a big hit! This year my husband declared it the best julep he's ever had..used Woodford Reserve. feel its worth it.
Well done! It just goes to show even someone who's from Ohio but went to school in KY can achieve greatness :-)
By far THE BEST Mint Juleps anywhere!
Illini bred and educated, reside in Tennessee, and sent my son to Centre College which makes me smarter than most Illinoians, Tennesseans, and Kentuckians - making this drink with anything but fresh mint would be an insult to anyone with good sense and a palate.
Perhaps should apply his "smarts" and read the recipe. It does use fresh mint. In any case, the minted simple syrup is a great idea, and we still add fresh mint because we like the freshness of the drink.
My guests thought this recipe was the hit of the party. If Mitch was smarter than most Kentuckians he would not have to be telling us how smart he is. We would be telling him. Anyhow make this your Derby Party Drink.
Kentucky Born and Raised. Centre College grad which makes me smarter than most Kentuckians. It is much better if the simple syrup is made with fresh mint in it.
I am a native Kentuckian who has a yearly derby party, and this is the recipe I use. I set up a "make your own julep" bar with instructions and it works really well. People can add more water for a lighter drink.
How to Make a Mint Julep
It wouldn't be right to drink anything but this minty bourbon cocktail for the Kentucky Derby.
- Place mint leaves in the bottom of a pre-chilled, dry pewter cup. Add sugar and crush slightly with a muddler.
- Pack glass with finely cracked ice, then pour a generous 3 ounces of Kentucky bourbon over the ice.
- Stir briskly until the glass frosts.
- Add more ice and stir again before serving. Stick a few sprigs of mint into the ice to get the aroma.
A few things to keep in mind for a truly great mint julep:
- Use a pre-chilled, dry 12- or 14-ounce glass, tall and slim (better yet, a traditional silver beaker).
- Crack the ice, making sure to drain off any excess water before putting it in the glass.
- Don't handle the glass with bare hands, as the touch of a hand kills the frost.
- Likewise, each julep should be served with a napkin or small linen doily.
- The glass will not frost if in the wind, if wet, with undried ice, or if excessively handled. You can sometimes speed the frost by twirling the glass or by placing it in coldest part of refrigerator for about 30 minutes.
- Use only the freshest mint and, of that, the smallest, most tender leaves.
- If you use a straw, keep it short so you can get your nose in among the mint.
The Mint Julep is a finicky drink if you want to make it right. Your silver beaker should be pre-chilled. Your ice should be cracked and drained of excess water. Your mint leaves should be the freshest, smallest, most tender that you can find. And god forbid you touch the cup too much with your bare hands or anywhere but the top or bottom, killing the frost.
But this cocktail is worth the special attention for the chance to bury you nose in aromatic mint and douse your tastebuds with sweet Kentucky bourbon. So whether you're making one to sip during the Kentucky Derby horse race, as is tradition, or you want to cool off on a sticky summer day, here's how to make a Mint Julep at home.
A Little Background
Every year, we drink Mint Juleps by the gallon as we watch horses with names like Win Win Win, Roadster, and Long Range Toddy tear around a race track. The cool, refreshing bourbon-based cocktail is near synonymous with the Kentucky Derby. But back in the 18th century, the mint julep was an American Southern cocktail that denoted the provider as a person of means. This mostly comes down to the fact it's made with ice, and ice was hard to come by back in the day. It's also a drink that was once traditionally served in crystal or silver cups, which were not exactly common among working folk.
Speaking of persons of means, it was famed Kentucky Senator Henry Clay, the Great Compromiser (you might remember him from American history class), who brought the Mint Julep to Washington, D.C in 1850. From there, it became a favorite of Teddy Roosevelt, who plied his cabinet members with juleps to get them to play tennis with him. Writer William Faulkner was famous for his love of a good julep, and F. Scott Fitzgerald gave the julep a role in the Great Gatsby as Daisy's cocktail of choice. Ray Charles' 1961 take on the drinking song "One Mint Julep" climbed the R&B and pop music charts.
But to this day, it's still the Kentucky Derby that has dominion over the Mint Julep it became the Derby's official cocktail in 1938, rooting it firmly in American Southern culture. Woodford Reserve regularly serves a luxe $1,000 Mint Julep with its own bourbon at the Derby. Only 145 people will get to shell out for that honor this year, but nearly 120,000 other attendees will down a more classic julep at Churchill Downs made with Old Forester Mint Julep bourbon. It's not too late to get your julep supplies prepped for the race&mdashor to put money down on Game Winner.
If You Like This, Try These
The julep wasn't always made with bourbon. In Georgia, they served it with peach cognac. In Maryland, it was made with rye. You can make a killer one with mezcal, or with brandy and rum. Don't feel tied to Kentucky whiskey. Of course, the Mojito will get you your mint-and-liquor fix, and you'll need a lot less ice to make it.
What You Need
Here&rsquos what you need to do a Mint Julep justice, beyond what you might be able to dig out of the fridge or cupboard. And remember: Always use the freshest mint.
How To Make Mint Juleps in a Pitcher
- Calories 490
- Fat 0.1 g (0.2%)
- Saturated 0.0 g (0.1%)
- Carbs 34.7 g (11.6%)
- Fiber 1.0 g (4.1%)
- Sugars 33.4 g
- Protein 0.5 g (1.0%)
- Sodium 28.4 mg (1.2%)
fresh mint leaves, divided
Kentucky bourbon (such as Buffalo Trace)
sparkling water or club soda, preferably chilled
Rolling pin or meat mallet
Julep cups or Old fashioned glasses
Make mint simple syrup: Bring the water and sugar to a boil in a small saucepan. Stir until the sugar dissolves. Submerge 1 cup tightly packed mint leaves in the liquid. Remove the pan from the heat, cover, and infuse for 1 hour. Strain the syrup through a fine-mesh strainer into a clean, lidded jar. Refrigerate if not using immediately.
Muddle the mint and mix the cocktail: Drop 1/4 cup loosely packed fresh mint leaves into the bottom of a pitcher. Muddle using a wooden spoon to release the mint's essential oils by pressing down and slightly twisting your utensil. The mint should appear bruised but not torn or blackened. Stir in the bourbon and mint simple syrup.
Crush the ice: Wrap ice cubes in a clean tea towel. Pound with a rolling pin or meat mallet to crush the ice.
Serve: Scoop enough ice into individual julep cups or Old Fashioned glasses until they are very full. Pour in 3 ounces of the bourbon and mint syrup mixture. Top with a splash of sparkling water. Garnish with a sprig of mint and a dusting of powdered sugar, if desired
Make ahead: The bourbon and mint syrup mixture can be mixed up to 1 day in advance. Mint leaves remain green after muddling for 4 hours, so muddle just before guests arrive.
Storage: Refrigerate mint simple syrup for up to 1 week. Remove muddled mint from the bourbon and mint syrup mixture and refrigerate for up to 3 days.
Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
Mint Julep Recipe
Saturday is Derby Day, which means that across the country, celebratory sippers will be nipping at their mint juleps, and more than 80,000 of the drinks are expected to be served over Derby Weekend at Churchill Downs.
Tragically, most of these juleps are likely to suck.
With a formula almost as old as the republic, the mint julep is a product of an era in which things were done much more slowly. Somewhat labor-intensive to properly make, a good mint julep can't be rushed, and cranking them out by the hundreds, using prepared mixes and flavored syrups, can only result in sadness.
That's not to say you can't prepare these in quantity for a Derby party. If that's the course you want to take, I'd suggest relying instead on an assembly-line model of manufacture, rather than trying to incorporate all your ingredients in one bottle to simply be mixed with ice and a mint sprig garnish.
To ensure julep success, here are some tips:
- Take the term bruise to heart when approaching the mint. Smashing it vigorously with a muddler or wooden spoon will not only create a messy julep that will leave bits of mint stuck in your teeth, but will release the bitter flavors in the mint leaf. Instead, gently tap at the mint to release the aromatic oils, and swab the sides of the glass with the mint leaves to better disperse the flavor.
- Eschew mixes. You wouldn't use Velveeta when making a Mornay sauce, would you? Then don't use cheap shortcuts with your julep. The sweetened, mint-flavored whiskey you see at this time of year just isn't going to get you the same results as going with fresh. (Though you can speed up the process by premixing your sugar and water over medium heat until the sugar is dissolved, then cooling before use.)
- The quality of your ice matters. You want the ice to be finely crushed, almost to a powder, but with some larger, pebble-sized pieces in the mix. You can use a kitchen ice crusher to get there, but you can also fold several ice cubes up in a clean kitchen towel, or in a purpose-built Lewis bag, and whale away at it with a mallet or rolling pin until the ice is pulverized. And keep the ice as cold as you can —a slushy julep is a sad julep.
- Don't get too caught up in the rigidity of what passes for tradition. Juleps have long been made with everything from cognac and rum to rye whiskey and bourbon, and many times with combinations of these spirits. Some minimalistic styles call for swabbing the glass with mint and then discarding it, while others leave the mint in the glass. Still others adorn the drink with the standard mint bouquet, along with sticks of pineapple and slices of orange. (Check out Daniel's article on julep variations for a few recipes to try along with the classic.)
The overall lesson: The julep is flexible. Make the drink the way it tastes best to you (and know that these points should be viewed as suggestions on how to make a tasty julep, rather than rules). Anyone who says you're committing heresy by dashing a flavorful rum atop your julep, mixing it with brandy rather than bourbon, or garnishing the drink with a pineapple stick should feel free to grab a beer instead.