These bourbon laden treats were inspired by two things: ย those still spring, but almost summer days that give you a hint at just how blazing hot this summer is going to be, and… this weekend’s Kentucky Derby.
Here’s what I know about Spring:
It’s green. ย Once we get past the Easter Bunny stage, it’s all about blooming flowers and May showers. ย Spring makes me feel like I’m in love with the world… probably because I am.
Here’s what I know about the Kentucky Derby:
Horses. ย Hats. ย Mint Juleps.
Here’s what I know about bourbon:
Dang, it’s good!
Here, for your Spring and Derby pleasure, are Mint Julep two ways.
The first is a classic Mint Julep cocktail. ย If you’re from the South and think that somehow this recipe is not a classic version, then please accept my humble apologies as a native Californian. ย This is the (ooooh so delicious) way I’ve had Mint Juleps foreva-eva-eva.
The second version is all of the Mint Julep fix-ins on watermelon cubes. ย Brilliant, right? ย So refreshing, so fun, and just the perfect way to get ready for the summer sun.
Mint Julep, the cocktail
makes 1 drink ย adapted from Chow
- 3 sprigs freshย mint
- 1 teaspoon water
- 1 teaspoon superfineย sugar
- 2 ounces bourbon
- club soda or filtered water
- sprinkle of powdered sugar
Muddle the leaves from two mint sprigs with teaspoons of water and sugar in a highball or collins glass.
Once the mint is bruised and the mixtures is super fragrant, fill the cup with ice cubes. ย Pour in bourbon, and top with club soda or water and garnish with the remaining mint sprig and a sprinkle of powdered sugar.
Mint Julep, the watermelon
adapted from Gourmet May 2005
- 2 tablespoons bourbon or blended whiskey
- 1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
- 1 tablespoon sugar
- 1 small, seedless watermelon (about 2 pounds of diced watermelon, I just used a small mixing bowl full of diced melon)
Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, and dice a watermelon. ย Place in a medium mixing bowl. ย Pour bourbon mixture through a sieve onto watermelon. If you leave the chopped mint in the mixture, pour it all over the watermelon, and don’t serve it immediately, they’ll eventually turn brown and icky. ย I learned the hard way. ย Add whole mint leaves and gently toss to combine. ย Place in the fridge to chill until serving.
45 Responses
Missed the Kentucky Derby yesterday and had mint I needed to use. Your recipe was DELICIOUS and REFRESHING!!
I might be the only college student on the planet who doesnt have alcohol built into her budget, but if Joy the Baker recommends it I may have to include it as part of my grocery money…hmmm.
Yum, yum, sip, sip, yum, sip, yum, yum, sip, sip, sip, sip, sip, sip,sip – yum!
OH MAN. Looks like we share some joint knowledge about bourbon. These cocktails have my mouth watering. I could totally take one right now. Especially with those wonderful watermelon cubes. Fabulous!
yum. my favorite kind of refreshing!
That watermelon version sounds so refreshing! Great idea.
Thanks for the idea. Just made one tonight and enjoying it now. It’s super refreshing.
Ha! What timing! This came up at school the other day (I’m a culinary school student). And now I have a recipe.
Perfect!
I love your two versions. They both look amazing. Interestingly, I once had a mint-watermelon julep that was whipped up into fruity, foamy goodness with an immersion blender. Maybe try that one if you want to switch it up next time :)
Excellent choice of bourbon! That is one of my top choices for a Julep as well. The watermelon idea also sounds awesome! I must try it soon.
If you don’t mind I’d like to offer a few tips that I think would further improve your Mint Julep. First, I’d skip the club soda. Most traditional bourbons don’t have it. Second, I think it’s absolutely essential to use crushed ice, and plenty of it. I’d muddle the mint & sugar as you did, add crushed ice almost to the top, then add the bourbon and stir. Then I’d pack more crushed ice to fill. Lastly (and least important), I’d use a mint garnish. It’s not merely for good looks–it really helps the “nose” of the drink, especially when crushed ice is used.
I did a post on a traditional Mint Julep yesterday which you can check out here: https://www.umamimart.com/2009/04/happy-hour-mint-julep.html
Keep up the great posts!
Oh my, what a fantastic way to celebrate the coming summer! Too bad I’m still waiting for spring weather here in Ontario that doesn’t include rain or cold breezes. Phooey!
These look like the perfect spring cocktails! Beautiful!
Your photos made me crave watermelon in the WORST way! I’ll definitely try it as you suggest.
YUM! i will have to try these out!!!
Also, a totally random question that I should have asked during “ask joy the baker” : have you ever used wheat germ while baking? i’ve recently been reading a lot about it and love eating it with my yogurt but haven’t ventured into baking with it yet.. what’s your take on this matter?!
They both look really delicious! I’ve never tried Mint Juleps – I’ll have to make it and see if I like it. It certainly looks interesting (and gourmet!)
Umm either one of those would make my Derby Day!(or any other day I’m sure;-P
I actually remember that watermelon from Gourmet–what a great idea…so beautiful, so good.
I can’t wait to try this recipe. If I can just reach my hand through this screen and help myself to a glass. :) Beautiful photography as always.