While Mint Juleps can be enjoyed throughout the year we can’t think of a better time than now to put these tasty cocktails to work. Summer is almost here in New York City so we present these brilliantly crafted regional Bulleit Bourbon Mint Julet recipes.

Windy City Julep
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 your prefer your julep sweeter.)

Recipe by Renowned Chicago Bartender, Adam Seger

Modern Mint Julep
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.

Recipe adapted by King Cocktail Dale DeGroff

 

Cheers!