2020 Julep Recipes

The Brown Hotel Mint Julep

Ingredients
For the cocktail:
2 oz. bourbon
2 oz. mint simple syrup (see recipe below)
Crushed ice
Splash club soda

For the garnish:
Fresh mint
Powdered sugar

Preparation
Fill a tall glass with crushed ice. Pour in bourbon and mint syrup. Stir gently. Add a splash of club soda and garnish with fresh mint and a sprinkle of powdered sugar.

Ingredients
For the syrup:
1 cup sugar
1 cup water
Fresh mint

Preparation
Combine equal amounts sugar and water and several sprigs of mint in a small saucepan over medium heat. Remove from heat and allow mint to steep until syrup comes to room temperature. Strain to remove mint leaves. Refrigerate until needed.

Courtesy of the Brown Hotel
335 West Broadway, Louisville, KY 40202

Expo's Julep a la Tangier

Ingredients
For the cocktail:
75 ml bourbon
15 ml honey syrup
20 g mint
1.5 ml rosewater
1.5 ml orange blossom water
Crushed ice*

For the garnish:
Fresh mint
Powdered sugar

Preparation
Blended

Combine ingredients in a large mixing tin with around 10 crushed medium ice cubes. Blend with a stick blender until smooth. Garnish with mint and a spray of both rose and orange blossom waters.

Fancy Cocktail
Combine 30 ml of bourbon with other ingredients in a julep cup. Muddle the mint with the syrup and bourbon. Fill three-quarters of the way with crushed ice. Add 30 ml of bourbon. Use a barspoon to swizzle until frost appears on the cup. Top up with ice and the remaining 15 ml of bourbon – swizzle until a thick frost appears. Garnish with a mint sprig, a spray of rosewater, and a sprinkle of powdered sugar.

*to crush ice, use either a lewis bag or a large napkin/bandana, bundle the ice by cinching the bag/napkin and crush with a muddler or hammer, or like a Galliano bottle.

Courtesy of Nickle Morris, Expo
114 W. Main St., Louisville, Kentucky, 40202

Hell or High Water's Mint Julep

Ingredients
For the cocktail:

2 oz bourbon
1 oz Giffard Creme de Mure
.25 oz lemon sorbet
.25 oz lemon juice
.5 oz black peppercorn reduction
2 mint sprigs

For the garnish:
Blackberry cordial
1 mint sprig
Braca Menta bitters, frothed

Preparation
Muddle two mint sprigs in a tall glass. Add all liquid ingredients, including reduction and sorbet, into a shaker with three mint leaves and shake. Pour ingredients into the glass over mint sprigs. Add crushed ice. Top with the mint-infused Branca Menta foam and garnish with a mint sprig and blackberry cordial. 

Ingredients
For the reduction:

1 cup sugar
1 cup allspice cordial
1 cup black peppercorn
1 cup grated black pepper
4 bay leaves
1/2 cup pink peppercorn
1 teaspoon pink salt

Preparation
Combine all ingredients except cordial and let simmer on low heat and slowly reduce. Add cordial and continue to reduce. Once the water is reduced, turn off heat and let cool to room temperature, slowly stirring in allspice water until preferred flavor and texture. Strain with a cheesecloth. Refrigerate.

Courtesy of Matt Brown, Beverage Director, Hell or High Water
112 W Washington Street, Louisville, KY 40202

Jack Fry's Bluegrass Mule

Ingredients
For the cocktail:
4 to 5 mint leaves
1/2 oz. simple syrup
1  1/2 oz. bourbon
1/2 oz. Orchard Peach Liqueur
1/2 oz. Domaine de Canton Liqueur

For the garnish:
Fresh mint
Lemon wedge

Preparation
In a shaker, muddle the mint leaves with the simple syrup.  Add bourbon, Orchard Peach liqueur, Domaine de Canton liqueur, and a scoop of ice.  Shake to chill.  Strain and pour over ice in a lowball glass.  Garnish with mint sprig and lemon wedge.

Courtesy of Nick Owens, Beverage Manager, Jack Fry’s
1007 Bardstown Road, Louisville, KY 40204

Jimmy Can't Dance's "A Little Busy" Julep

Ingredients
For the cocktail:
1.5 oz bourbon
.75 oz fino sherry
.25 oz simple syrup
1 teaspoon Strega

For the garnish:
3 mint sprigs
orange twist

Preparation
Lightly rub one mint spring inside of julep cup and discard. Add all ingredients, plus crushed ice, and swizzle briefly. Top with a heaping amount of crushed ice over top with julep strainer. Garnish with activated mint and orange twist. Place a straw near the mint and orange to catch the aromatics.

Courtesy of Marie Zahn, Jimmy Can’t Dance
119 S 7th Street, Louisville, KY 40202

 

The Old Seelbach Bar Chocolate Mint Julep

Ingredients
For the cocktail:
1 1/2 oz. bourbon
1 1/2 oz. Hershey’s chocolate syrup
1/2 oz. creme de menthe

For the garnish:
Fresh mint
Chocolate shavings

Preparation
Combine all ingredients in a silver julep cup. Top with crushed ice and garnish with a mint sprig and chocolate shavings.