Originating in the eighteenth century in southern America, juleps (mostly associated with mint) are known to be a sweet drink filled with ice and bursting with flavor. The most interesting fact about a Julep? There are countless variations. After your read this, pairing the classic mint with a julep will be a thing of a past. Now, break out your crushed ice & Derby attire because it’s julep time.
recipe & photo credit: Jelly Toast Blog
FOR THE BLACKBERRY PUREE
2 6-ounce containers of blackberries
1-2 Tablespoons of water
FOR THE BLACKBERRY MINT JULEP
1/2 ounce simple syrup
4-5 small mint leaves (or 2 large, torn)
2 1/2 ounces Maker’s Mark Bourbon
1 ounce blackberry puree
blackberries and mint leaves for garnish
MAKE THE BLACKBERRY PUREE
Place blackberries and water in a high powered blender and blend until smooth. Pass through a fine mesh sieve using the back of a spoon to coax the mixture through the holes. Discard seeds and pulp.
MAKE BLACKBERRY MINT JULEP
Place simple syrup and mint leaves in the bottom of a julep glass or double old fashioned glass. Muddle gently to release the oils of the mint, but do not shred the leaves. Add Maker’s Mark and blackberry puree. Stir gently to combine. Fill glass with crushed ice and stir until sides of glass are nice and frosty. Top with more crushed ice and garnish with a mint leaf and a few blackberries. Serve!
photo & recipe credit: The Kitchn
8 – 10 mint leaves
2 heaping tablespoons chopped pineapple
2 tablespoons ginger syrup (see recipe below)
2 ounces (1/4 cup) Kentucky bourbon, such as Maker’s Mark
3 tablespoons pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish
Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors.
Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first but mellows as the ice melts. Add more pineapple you want it sweeter.
Makes 2 cups
4 cups water
2 cups sugar
1 cup peeled, sliced ginger
2 teaspoons black peppercorns
Bring water, sugar, ginger, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, maintaing a rapid simmer, until liquid is reduced to 2 cups, about 1 hour.
Transfer the mixture (do not strain) to a heat proof container to cool completely. Syrup will keep in the refrigerator for two months, or half the recipe if desired.
photo & recipe credit: How Sweet Eats
2 1/2 ounces bourbon
2 ounces fresh watermelon juice
1 ounce mint simple syrup
1 ounce club soda
fresh mint leaves
watermelon wedges for serving
fresh watermelon juice
2 cups fresh watermelon chunks
mint simple syrup
1/2 cup granulated sugar
1/2 cup water
1 bunch of mint leaves
First, combine bourbon, watermelon juice and mint simple syrup together and shake or stir well. Then, pour over crushed iced, top with club soda and serve with extra mint leaves. Garnish with watermelon triangles
fresh watermelon juice
Add the watermelon to a high-powered blender and puree until smooth. Pour through a fine mesh sieve into a large measuring cup to remove any of the pulp.
mint simple syrup
First, combine sugar, mint and water together in a small saucepan and heat over high heat until simmering, stirring constantly. Reduce heat to low and cook for another minute or so, then set aside to cool completely. Remove mint before using. You can do this ahead of time and store it in the fridge.
Take the FREE and start planning a wedding that feels uniquely you.
The truth is I hated planning my own wedding. I felt like I was going it alone and was surprised by how hard it was to find partners who embraced my vision. Thankfully, the guy was worth it and that experience is what led me to become a wedding planner. After a decade of planning luxury weddings I am bringing my process to you.