Mint Julep Recipes and Crazy Hats for a Decadent Kentucky Derby

Gallery of Crazy Derby Hats Follows the Recipes

The first Saturday in May is quickly approaching and that can mean only one thing—the Kentucky Derby. As Hunter S. Thompson famously said, the Kentucky Derby is a depraved and decadent affair and it’s best to be prepared. The key to a perfect Derby day, other than picking the winning horse, is to have plenty of mint juleps while rocking an outlandish hat. Considering that this is the 141st Run for the Roses you should be well acquainted with the standard julep by now, so the people at Bulleit have teamed up with noted mixologists to put a new spin on the delicious beverage. We’ve got the recipes for three unique takes on the julep to liven up your party. While we can’t guarantee that your horse will come in first, we can promise that every one of these juleps is a winner.

The Queen’s Julep
Recipe by Punch Room Head Mixologist Bob Peters

Ingredients:
1.33 oz. Bulleit Bourbon
0.5 oz. simple syrup
0.5 oz. Fernet Branca Menta
8 fresh mint leaves, muddled

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:
1.33 oz. Bulleit Bourbon
6 oz. chilled Chicago Green River Pre-Prohibition Soda
Generous bouquet of slapped fresh mint

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.)

Modern Mint Julep

Recipe adapted by King Cocktail Dale DeGroff

Ingredients:
1.33 oz. Bulleit Bourbon
0.75 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)

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.