The first weekend in May is like an imbiber’s dream. First, you have the Kentucky Derby, the first jewel in the Triple Crown, but more importantly Louisville’s poshest party complete with plenty of bourbon. Then, there’s Cinco de Mayo, but since this site is all about whiskey, we’re only focusing the former.
The derby’s most signature cocktail is the Mint Julep. Like the best cocktails, it’s simple and to the point — bourbon, simple syrup/sugar and mint. According to Wiki, Senator Henry Clay (KY) introduced the drink to Washington, D.C. at the Willard Hotel’s Round Robin Bar way back in the day. The term “julep” is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The mint julep was originally prescribed and appears in literature as early as 1784.
Now that you’ve learned something, know that juleps aren’t the only game (or race?) in town as bartenders across the country are putting their own spin on celebratory cocktails for the big day. Here are a few that we wouldn’t mind imbibing while cheering on Improbable (our pick for the day).
See the gallery below for more photos!
Sparkleberry Mint Julep, Washington, D.C.’s Succotash
Ingredients:
- 1.5 oz. Maker’s Mark Bourbon
- 1 tbsp. blackberry sauce (see recipe below)
- ¼ oz. lemon juice
- ½ oz. demerara sugar
- Pebble ice
- Splash Champagne or other dry sparkling wine
- 10 mint leaves
- 2 blackberries
- Mint sprig
Instructions: To prepare the blackberry sauce, gather 3 pints of blackberries, ½ cup of sugar, ½ cup of maple syrup, and the juice of 2 lemons. Mix all of these ingredients together to form sauce (serves 4). To prepare the Mint Julep, muddle the bourbon, blackberry sauce, lemon juice and demerara sugar. Then, swizzle with crushed ice. Add in a splash of champagne and top the mixture with more pebble ice, forming a nice dome shape. Garnish with blackberries and a mint sprig.
Carthusian Julep, Charleston’s Edmund’s Oast
Ingredients:
- 1 oz. Maker’s Mark Bourbon
- 6 mint leaves
- ½ oz. green Chartreuse
- Pebble ice
- Mint sprigs
- Thyme
- Chartreuse powder (optional)
Instructions: Muddle the mint leaves gently with Chartreuse in the bottom of a cup. Then, add the bourbon and fill halfway with pebble ice. Stir these ingredients briefly and then add a metal straw and pack the glass full of pebble ice. To finish, garnish with lots of mint and thyme; dust with Chartreuse powder.
Bless Your Heart, Chicago’s Sportsman’s Club
Ingredients:
- 1.5 oz. Maker’s Mark Bourbon
- 1 barspoon Bonne Maman blueberry jam
- 2 large basil leaves
- Pebble ice
- 1 large basil sprig
- Powdered sugar
- 1 dash Angostura bitters
Instructions: To prepare the mint julep, muddle the bourbon, blueberry jam, and basil leaves. Top with pebble ice and garnish with basil sprig and a dusting of powdered sugar. For the final touch, add a dash of Angostura bitters on top of the sprig.
The Golden Gait Julep, Houston’s Tongue-Cut Sparrow
Ingredients:
- 1.5 oz. Maker’s Mark® Bourbon
- Handful of mint leaves
- 2 tbsp. Champagne syrup (see recipe below)
- Pebble ice
- 2-3 sprays of absinthe (optional)
Instructions: To prepare the champagne syrup, gather a bottle of champagne and add to a pot to be reduced. Reduce down by 50% and add in 3 cups of sugar. This will yield enough syrup to be used in several juleps. Store this syrup in an airtight container in the fridge to keep for later use. To prepare the mint julep, muddle the bourbon and mint leaves (save a few for garnish). Then, stir in the Champagne syrup and maraschino liqueur. Add in ice and garnish with mint leaves. As a final touch, spray absinthe on top.
[ngg src=”galleries” ids=”5″ display=”basic_slideshow”]The Doctors Quill, New York’s Liquor Lab
Ingredients:
- 1 oz Sacred Bond Brandy
- 1 oz Old Forester Signature Bourbon
- ½ oz Cinnamon Demerara Syrup
- 3 Blackberries
- 2 Sprigs of mint
- 1 dash of Dcc Bitters
Instructions: Muddle blackberries and mint into syrup. Pack with crushed ice and add the Brandy and Bourbon. Swizzle until glass begins to frost. Pack with fresh crushed ice, and garnish with mint, blackberries, cinnamon stick and powdered sugar.
Longchamp Swizzle, New York’s Katana Kitten
Ingredients:
- 1 ½ oz G.H. Mumm Grand Cordon Champagne
- 1 ¼ oz Martell VSOP Bourbon Cask Finish
- ¾ oz Lillet Rouge
- ½ oz lemon juice
- 1 ½ oz berry-rose-chile cordial (*Strawberry, raspberry, ancho chile, hibiscus, rose water)
Instructions: Build in a Pearl Diver glass Garnish with a red cherry skewered through rose petal and mint spring.
The Triple Crown Crush, New York’s Oceana
Ingredients:
- 2 oz. Maker’s Mark Bourbon
- 2 oz. Taconic Barrel Strength Bourbon
- ½ oz. Agave syrup
- 3 dashes lemon bitters
- Orange peel
- Mint Leaves
Instructions: Add the first four ingredients to a rocks glass. Stir with crushed ice. Garnish with mint leaves and orange peel.
Mint Sazerac, New York’s JIMMY at The James
Ingredients:
- 2 oz. George Dickel Rye Whiskey
- ½ oz. simple syrup
- ¼ oz. Absinthe
- 4 dashes Peychaud’s Bitters
- Mint leaves
Instructions: In a cocktail shaker, muddle the mint leaves (reserving one leaf for garnish), then add the rye whiskey, simple syrup, absinthe, and bitters. Shake with ice until chilled, about ten seconds. Fine strain into a Nick & Nora glass and garnish with a single mint leaf.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
