Thirsty Thursday: Bulleit Mint Julep

MUSIC PAIRING: Bruno Mars, Doo-Wops and Hooligans

Welcome to The Salty Peach’s first official Thirsty Thursday post. As much as I love food, beverages hold their own special place in my life. I wouldn’t be me if I didn’t share the things that I love to drink as much as the things that I love to cook and eat. I’m a huge beer lover – always on the hunt for the greatest IPA! – but I certainly love wine, whiskey and cocktails just as much. Lucky for me, my sister is a sommelier so good wine is never far out of reach. She’s helped educate and introduce me to so many different wines and it’s been a fun way to learn that world. 

I think a great beverage enhances the dining experience immensely so I wanted to set a day aside on my blog to celebrate all things drink related. Lots of these drinks will be things I make and lots will be things I try while out and about. I won’t always have a music pairing, unless I’m making the drink myself, but I’m certainly excited to showcase some of the fun places where I choose to imbibe. 

Being that we’re smack in the middle of summer, I feel like we should all be drinking icy mint juleps. No, they are not reserved only for the Kentucky Derby. They pack a punch like only whiskey can but they’re super refreshing which mint is by nature. I didn’t reinvent the wheel here with this julep, I just wanted to bring mint to the forefront a little more so I made a mint infused simple syrup and added fresh chopped mint, as well. The result? A light yet bold cocktail that goes down just a wee bit too easily. Doesn’t that fit summer perfectly?

Why Bruno Mars? Because he’s energetic and fun, just like summer and this drink. 

Bulleit Mint Julep
Makes one delicious julep.
Write a review
  1. 1/2 cup sugar
  2. 1/2 cup water
  3. 10 fresh mint leaves with stems
  4. Bulleit bourbon (or whatever strikes your fancy)
  5. Ice
  6. Three fresh mint leaves, chopped
  1. Combine sugar, water and mint in a small saucepan. Bring to a simmer until the sugar is fully dissolved. Strain and set aside to cool. Discard mint.
  2. This next part is totally subjective. I am not a sweet drink person so the levels of simple syrup that I use are much less than the average person. I used about one teaspoon per drink so measure bourbon and syrup to taste according to your preference. Once you've done that, add the fresh chopped mint, give it an aggressive stir and try not to drink 400 of them.
  3. Store leftover simple syrup in the fridge as the use of fresh herbs makes the syrup's structure a bit more delicate. It'll last for a good two weeks.
  1. Mint juleps by origin require crushed ice and a silver or pewter cup for serving. If I were fancier, I'd serve them that way all the time but I don't have the luxury of buying cups specific for one cocktail. I think mine tasted just fine minus the silver.
The Salty Peach


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>