Three Twists on the Classic Mint Julep

The classic and simple Mint Julep is an American icon, but every now and then, it doesn’t hurt to mix … Continued

The classic and simple Mint Julep is an American icon, but every now and then, it doesn’t hurt to mix things up. And the fine folks from Bulleit have shared with us three twists on the drink.

Modern Mint Julep
Recipe adapted by King Cocktail, Dale DeGroff
Ingredients
1 1/3 oz. Bulleit Bourbon
3/4 oz. simple syrup or 1 tsp. sugar
4 fresh mint leaves and a sprig of mint (use tender, young sprigs which last longer and look better)

Directions
Prepare some very cold, very dry powdered ice by crushing chunks of ice inside a canvas ice bag. Bruise the mint leaves in the bottom of a julep cup with simple syrup or sugar. Add ice to the three-quarter mark and add half of the bourbon. Stir to chill the julep cup. Top off with more powdered ice and the remaining bourbon. Continue to stir until the outside of the cup begins to freeze. Garnish with the mint sprig and set aside to rest while the julep cup freezes over on the outside. Pick up carefully to imbibe.

The Queen’s Julep
Recipe by Punch Room Head mixologist, Bob Peters
Ingredients
1 1/3 oz. Bulleit Bourbon
1/2 oz. simple syrup
1/2 oz. Fernet Branca Menta
8 fresh mint leaves, muddled

Directions
Muddle mint leaves in a shaker. Pour Bulleit Bourbon, simple syrup and Fernet Branca Menta into shaker with ice and shake. Double strain and pour over crushed ice in a julep cup. Garnish with fresh mint sprig.

Windy City Julep
Recipe by renowned Chicago bartender Adam Seger
Ingredients
1 1/3 oz. Bulleit Bourbon
6 oz. chilled Chicago Green River Pre-Prohibition Soda (or other lime-flavored soda)
Generous bouquet of slapped fresh mint

Directions
Fill a julep cup with ice cubes to chill. Fill a clean towel with ice and smash the crap out of it to crush the ice. Discard the ice cubes from the cup and fill with the crushed ice. Fill cup 3/4 full with Chilled Chicago Green River Pre-Prohibition Soda. Top with Bulleit bourbon and a generous bouquet of slapped mint. The carbonation will naturally rise since the bourbon is heavier and the drink will naturally mix. Cut your straw short so you smell the mint. (Optionally add a splash of maple syrup if your prefer your julep sweeter.)