Mint Julep 3 Ways
The traditional Derby Day cocktail, and a southern ritual crafted from bourbon, simple syrup and mint with crushed ice. Could be simpler… and some would say is as perfect as perfect can be. So why am I messing with perfection? Cause it’s what I do. Take classic cocktails and reinvasion them in unique ways. The Julep isn’t in Cocktail Chameleon, but we do have a julep inspired sangria – The Southern Sangria (check it out below)
FROSTED JULEP
The Frosted Julep is a frozen version of a Classic Mint Julep, which is the official drink of the Kentucky Derby. Classic Mint Juleps are enjoyed over crushed ice, which is not easy to come by. This recipe creates a similar icy consistency without the hassle. The mint syrup imparts a strong mint flavor the classic can sometimes lack. The addition of brandy is a nod to President Teddy Roosevelt, who enjoyed Mint Juleps on the White House lawn served in these distinctive glass cups that resemble the pewter mugs of Churchill Downs tradition.
Glassware:
Teddy Roosevelt "1904" Mint Julep Cups
Yeild:
12 oz., serves 2
Garnish
- 3 mint leaves, finely chopped
Ingredients
For the Mint Syrup:
- 1 cup water
- 1 cup sugar
- ½ cup mint leaves, lightly packed
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For the Frosted Julep:
- 1 oz. mint syrup
- 3 oz. Kentucky bourbon
- 1 oz. brandy
- 1-2 cups ice ⠀⠀⠀⠀⠀
Directions
For the Mint Syrup:
Stir together water, sugar, and mint leaves in a small saucepan over medium-high heat. Bring to a steady boil. Boil, stirring frequently, until sugar has dissolved (about 1-2 minutes). Remove saucepan from heat and allow to cool to room temperature. Strain syrup to remove mint and press mint leaves against strainer using the back of a spoon to release oils and excess syrup. Transfer to a glass container and refrigerate until syrup is chilled (about 1 hour).
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For the Julep:
Combine mint syrup, bourbon, brandy, water, and mint leaves to a metal 9” x 9” baking dish. Freeze 6-8 hours. Scrape the frozen mixture in different directions with a fork. To serve, spoon 6 oz. of Frosted Julep into 2 Julep Cups and garnish with a chopped mint.
LOUISVILLE
If the Mint Julep and the Manhattan had a lovechild, it would be the LOUISVILLE… My Julep-style riff on the Manhattan uses a semi-dry white vermouth, a slightly sweet herbal fortified wine, in place of the traditional red vermouth. The dashes of mint bitters reference another legendary Southern classic bourbon-based cocktail, the Mint Julep. Barrel-aged bourbon is the pride of Kentucky, whose residents often claim its invention.
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Glassware:
Chateau Baccarat Tumbler
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Ingredients:
- 2 oz. Kentucky Bourbon
- 1 oz. Bianco Vermouth (semi-dry white vermouth)
- 2 - 3 dashes Fee Brothers Mint Bitters
Garnish:
spring of mint
Directions:
Place a single king ice cube in the glass and add all the ingredients, stirring until well chilled. Garnish with a spring of mint
SOUTHERN SANGRIA
To some Southerners, the julep is almost sacred, but here it’s infused with
another point of Southern pride: peaches. Topped off with Champagne, the delicious result is a sparkling cocktail that transcends its inspiration to become a new classic.
glassware
Eight 9-oz. footed tumbler
yield
40 oz., serves 8
Ingredients:
- 1/2 c. mint leaves
- 1/3 c. granulated sugar
- 1 c. chopped peaches
- 8 oz. Kentucky bourbon
- 1 bottle (750 ml) chilled Champagne
Garnish:
8 mint sprigs
Directions:
In the pitcher, muddle the mint and sugar with the spoon to bruise the mint and release its aromatic oils. Add the peaches and bourbon, stirring to combine, and refrigerate for 2 to 4 hours. Prior to serving, gently stir Champagne into the pitcher. Fill the glasses with ice and evenly divide the sangria with fruit among them. Garnish each with a mint sprig.
