This refreshing cocktail is perfect for spring. It will quickly become one of your favorite simple cocktail recipes.
Hi! This is Sarah from Between Coffee & Wine. I’m a new contributor here on the awesome It is a Keeper. I’ll be stopping by each month to bring you a fun coffee, wine or cocktail recipe to help you unwind a little.
For my first post, I wanted to share a classic, kind of high brow cocktail (since that’s about as far from my personality as I could possibly get…LOL).
Spring brings flowers and gardens (and allergies)…and the Kentucky Derby. Each year I watch and think, “I want to be cool like all those celebrities. All I need is a hat and Mint Julep.”
So I asked my husband to whip us up a couple Mint Juleps (he’s always happy to help when cocktails are involved).
I LOVE mint…it reminds me of being a kid and rubbing my hands in the plants outside and then smelling like mint for the next hour.
But let me tell you, this drink is STRONG (and I like whiskey) so you kind of forget about the mint…if you know what I mean.
My husband really liked it and wants to try different brands of bourbon to see what difference that makes. It was a bit too leafy for me. I can’t imagine trying to drink this somewhere that I don’t have a mirror to check for mint leaves in my teeth.
All in all, I would make a few adjustments (since I’m kind of a light weight), but it’s definitely worth a try.
My favorite cocktail these days is the Cuba Libre, so check that one out too.
SCROLL DOWN TO THE BOTTOM FOR THE PRINTABLE RECIPE.
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Simple Cocktail Recipes: Mint Julep
- 1 tsp sugar
- 2 tsp water
- 10 leaves mint
- 4 oz bourbon - your favorite
- 1 oz rum
- Sprig of mint for garnish
- Place sugar, water and mint leaves in highball glass and muddle.
- Fill glass with ice.
- Add in the bourbon.
- Top with rum and mix.
- Add sprig of mint for garnish.
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- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.