Mint Julep Recipes From Bulleit & Wild Turkey

Patrick "Pops" Garrett -


The Kentucky Derby is just days away. It’s time to stock up your bar, purchase some extra bottles of bourbon and of course, time to find a great Julep recipe to share with your guests. To help you with the latter we’ve compiled a few recipes below from our friends over at Bulleit Bourbon and Wild Turkey. Of course if you already have a favorite recipe feel free to share it with us in the comments. We’re always looking for new recipes to share with our friends. Have a great Derby Party everyone!

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.

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)

Preparation: 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.

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

Preparation: 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 you prefer your julep sweeter.)

Grandstand Julep

Recipe by Wild Turkey

Ingredients:

  • 1 ½ oz. Cynar®
  • ¾ oz. Wild Turkey 101® Bourbon
  • ½ oz. Simple Syrup
  • ½ oz. Fresh Lemon Juice
  • ½ oz. Fresh Grapefruit Juice
  • 12 Mint Leaves
  • 2 oz. Soda Water
  • 2 Dashes Fee Brother’s Grapefruit Bitters

Directions: In a Julep cup or rocks glass add mint and all ingredients except soda water and bitters. Gently muddle, add ice then soda and top with bitters.