Mint Julep Month: Three Tasty Recipes to Try

The Kentucky Derby is this Saturday, and while Mint Juleps are synonymous with the event, they’ve grown in popularity outside Derby Day to the point where the entire month leading up to the event has been dubbed “Mint Julep Month”. Fun trivia: Did you know that the Mint Julep is the reason why the straw was invented?

To celebrate, 2,018 bars and restaurants across the country are offering custom Mint Julep cocktails and other fun through May 5th – click here to locate one near you! And if you can’t make it to a participating location, then I invite you to join the fun at home by sampling one of these tasty recipes:

Sallie Gardener. Photo Credit – Peter Frank Edwards

The Sallie Gardner

Created by Matt Lofink, Bartender at Cure in New Orleans, Louisiana

Ingredients:

1½ parts Maker’s Mark® bourbon

½ part B. Lo Nardini® Amaro liqueur

1 tsp. orgeat syrup

7 mint leaves

1 dash Regan’s® orange bitters

1 lemon swath

1 fresh mint sprig

Directions:

Put all ingredients except lemon swath into a julep cup, fill halfway with crushed ice, and stir until outside of tin becomes slightly frosted. Express the lemon swath and drop into cup. Top with crushed ice and garnish with a fresh mint sprig.

A Study in Pink. Photo Credit – Peter Frank Edwards

A Study in Pink

Created by Kellie Thorn, Beverage Director Empire State South in Atlanta, Georgia

Ingredients:

5 parts Maker’s Mark® bourbon

1 part macerated strawberry, raspberry, and mint syrup (recipe below)

1 part Lustau® “Los Arcos” Amontillado Sherry

1 part filtered water

Ground pink peppercorns

Strawberry and raspberry castor sugar (recipe below)

Bouquet of mint leaves

Directions:

Combine syrup, sherry, water, and Maker’s Mark® bourbon in an 11-oz. collins glass or an 11-oz. julep cup. Fill the vessel up halfway with crushed ice. Stir until the outside of the vessel is frosted. Top with more crushed ice. Top crushed ice with a dusting of strawberry and raspberry castor sugar and ground pink peppercorns. Garnish with a bouquet of mint. *For the strawberry, raspberry, and mint syrup: In a container (a mason jar works), combine 1 cup of chopped strawberries, 1 cup of chopped raspberries, and a handful of mint. Coat with sugar and allow to sit at room temperature until a syrup forms. Strain the syrup to remove any remaining fruit. Do not heat. *For the strawberry and raspberry castor sugar: Castor sugar (also called baker’s sugar) is superfine but not powdered. To make the fruit-flavored castor sugar, place a handful of frozen organic berries into a clean coffee grinder and grind until it is the same consistency as the castor sugar. Mix the two ingredients. Use a small metal spoon to dust the top of the drink.

Nature’s Sweet Restorer. Photo Credit – Peter Frank Edwards

Nature’s Sweet Restorer

Created by Ryan Casey, Beverage Director at The Dewberry hotel in Charleston, South Carolina

Ingredients:

2 parts Maker’s Mark® bourbon

¾ part Strega® liqueur

¼ part Jack Rudy Cocktail Co.® tonic syrup

1/8 part Suze aperitif

1 lemon peel

1 orange peel

7–10 mint leaves

1 tsp. aperitif

Fennel frond

Mint

Dehydrated lemon coin

Fennel pollen

Dried roses

Directions:

Place all ingredients except Maker’s Mark® bourbon and orange peel into a julep cup. Muddle to combine. Top with Maker’s Mark® bourbon. Fill cup with crushed ice. Express orange peel over drink and discard. Garnish with fennel frond, mint, dehydrated lemon coin, dried roses (optional), and fennel pollen.