The Frozen Mint Julep is a Kentucky Derby classic turned into a slushy, and it’s ridiculous in all the right ways. This Frozen Mint Julep recipe blends bourbon, mint and sugar with ice, and it’s the coldest, most refreshing thing you can drink.
It’s for the hottest day of the year, and for people who think a Mint Julep is nice but could do with being frozen solid.
2
serving5
minutesBourbon, mint, simple syrup and ice, blended into a slush. Icy, minty and cooling.
Ingredients
120 ml (4 oz) bourbon
15 mint leaves
45 ml (1½ oz) simple syrup
15 ml (½ oz) fresh lemon juice
300 g ice
Mint sprigs, to garnish
Method
- Add the bourbon, mint leaves, syrup, lemon juice and ice to a blender.
- Blend for about 20 seconds, until smooth and slushy.
- Pour into two chilled glasses.
- Garnish with mint sprigs and serve with a short straw.
Thomas’s tip
- Use a powerful blender. A weak one leaves lumps of ice and shredded mint.
What does a Frozen Mint Julep taste like?
Icy, cooling mint and sweet sugar up front, with bourbon vanilla and oak coming through as it melts. It’s frosty, fresh and sweet, like a very grown-up slushie.
Tips for a better Frozen Mint Julep
Serve immediately. A frozen drink turns to soup in minutes.
Chill the glasses in the freezer first.
Frozen Mint Julep variations
Use rye for a spicier drink. Add a few strawberries for a pink version. For the classic, make a Mint Julep, or try a Frozen Bourbon Lemonade.
Best whisky for a Frozen Mint Julep
A bourbon with some strength works best, because freezing dulls flavour. Look for 45% or above.
Frozen Mint Julep: quick answers
What is a Frozen Mint Julep?
A Mint Julep blended with ice into a slushy texture.
Do I need a blender?
Yes. A strong one works best.
Can I make it ahead?
No. It melts quickly, so blend it just before serving.
Use a powerful blender. A weak one leaves lumps of ice and shredded mint.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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