10 Unique Mint Juleps To Make For Kentucky Derby Day

Ingredients 1 Tbsp. granulated sugar 2 Tbsps. water 3 sprigs fresh mint 1.3 oz. cognac 2 dashes high quality rum Preparation Dissolve the sugar into the water in a tall glass or a silver chalice julep cup. Add the mint and press gently in the sugared water to extract the flavor. Remove the sprigs and set aside for the garnish. Add the cognac and then fill with powdered ice. Place the mint into the drink stem side down and dash with the rum. Set the drink aside for 5 minutes to frost. (From “How to Mix Drinks” by Jerry Thomas, adapted by Cocktail Expert Dale DeGroff, Founder and President of the Museum of the American Cocktail in New Orleans.)

Ingredients 1 oz. spearmint tea ¾ oz. homemade mint syrup 1.5 Rye Bulleit (you can also use bourbon) 3 drops coriander bitters Preparation In a mixing glass combine all ingredients. Add ice and stir until cold. Strain over crushed ice and garnish with mint. To make your own syrup, add equal parts hot water and granulated sugar. When sugar has dissolved, drop a mint bunch for 10-12 minutes and strain. (La Isla Escondida at Mulberry Project in New York City.)

Ingredients 1 ¾ oz. TINCUP American Whiskey ½ oz. Ancho Reyes Chile Liqueur ½ oz. ginger syrup ¼ oz. fresh lemon juice 6-8 mint leaves Preparation Combine all ingredients in a julep tin, including mint. Add crushed ice and churn until mixed thoroughly and the outside of the tin has frosted. Garnish with a large mint sprig and some sugar sprinkled over the mint and ice. (Mixologist Shawn Chen at RedFarm’s Decoy in New York City.)

Ingredients 1 ¼ oz. Woodford Reserve Bourbon ½ oz. simple syrup 5 sprigs fresh mint 6 cubes fresh watermelon Preparation Muddle simple syrup and watermelon in a mixing glass. Add mint and press lightly to release oils. Add bourbon and mix well with cracked ice. Strain over crushed ice. Garnish with watermelon and fresh mint. (Stone Rose Lounge in New York City.)

Ingredients 2 oz. Four Roses Bourbon .75 oz. St. Germain Elderflower Liquor .5 oz. lime juice .25 oz. Taylor Tawney Port .25 oz. simple syrup 2 black figs (muddled) 3 mint leaves 2 slices of fig ¼ inch thick grated walnut 1 mint sprig ice PreparationUsing a Boston mixing glass or a 2 piece shaker, combine figs, port, simple syrup, and lime juice. Muddle into a nice paste. Add mint leaves, bourbon, and liquor. Add ice and hard shake vigorously for about 8-10 seconds so ingredients can infuse. Strain contents over ice in an old fashioned glass or rocks glass. Cut the fig in half and use as a garnish. Grate some walnut over the drink and add a mint sprig. (Fig & Olive Restaurant in Newport Beach, California.)

Ingredients 2 oz. mezcal 8 orange mint leaves (if not available, you can also use a wedge of orange and muddle it with 8 regular mint leaves) ¾ oz. honey simple syrup Preparation Muddle all ingredients together and pour over crushed ice. Garnish with extra mint leaves. (Mixologist Mariko Amekodommo.)

Ingredients 1.3 oz. Bulleit Bourbon 2/3 oz. peach brandy 1 tsp. granulated sugar 5-6 mint leaves 1 peach slice crushed ice Preparation Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass. Add bourbon, brandy, splash of water, and fill cup with crushed ice (10-20% above rim of cup, like a snow cone) and stir. Garnish with a sprig of fresh mint and peach slice. Add a small drinking straw. (Cocktail expert Dale DeGroff, founder and president of the Museum of the American Cocktail in New Orleans.)

Ingredients ¼ cup fresh mint leaves 1 cup water 1 cup sugar 3 Tbsps. frozen limeade concentrate ¼ cup bourbon ½ cup blueberries Preparation In a blender, combine the mint, water, sugar, and limeade concentrate. Cover and blend until evently combined and mint is blended into small pieces. Place blended mixture in a saucepan and bring to boiling, stirring to dissolve sugar completely. Remove from heat. Stir in the bourbon and whole blueberries until well combined. Pour mixture into ice pop molds and freeze overnight or until completely frozen. Serve. (Celebrity caterer and founder of Elegant Affairs, Andrea Correale.)

Ingredients 1 sugar cube 3-4 fresh mint leaves 8 oz. champagne Preparation Place one sugar cube at the bottom of a champagne flute. Tear 3-4 mint leaves and place in flute over the sugar cube. Pour champagne over mixture and allow sugar cube to dissolve. (TART Restaurant in Los Angeles.)

Ingredients 2 oz. Knob Creek Oak Barrel Bourbon ½ oz. Peche de Vigne Fruit Liqueur ½ oz. simple syrup fresh mint Ingredients Muddle mint leaves. Add bourbon, liqueur, and simple syrup. Pour over crushed ice and garnish with extra mint leaves. (Owner/Beverage Director Bryan Dayton of OAK at Fourteenth in Boulder, Colorado. Photo courtesy of Justin Lee.)