As the days draw closer to the running of the Kentucky Derby, it is also the time of year when our inbox fills with Kentucky Derby whiskey cocktail recipes from many different brands. We’ve decided editorially to consolidate them all here into this one story for your consideration, broken up by brand/parent company name.
Diageo:
Blade in the Bluegrass
Cocktail developed by Michael Harper, OBC Kitchen in Lexington, Kentucky
- 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
- 1 oz. Roasted peach-infused simple syrup
- 6-8 mint leaves
- crushed ice
In shaker, add mint leaves and roasted peach-infused simple syrup. Gently muddle ingredients to express essence of mint. Add freshly cracked ice and Blade and Bow. Shake well. Crush fresh ice and pack into Julep Cup. Fine strain drink over crushed ice in Julep Cup. Garnish with fresh mint sprig and bruleed slice of peach.
The Bulleit Mint Julep
- 1 1/3 oz. Bulleit Bourbon (or Bulleit Rye for a different twist)
- 1 tsp. Sugar
- 5-6 Mint leaves
- Crushed ice
- Julep cups or rocks glasses
Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass.Add Bulleit Bourbon, water, and fill cup with crushed ice (10-20% above rim of cup, like a snow cone) and stir.Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin.
Harper’s Bet
Cocktail developed by Mark Corley, The Silver Dollar in Louisville, Kentucky
- 1.5 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
- .5 oz. Grenadine
- .5 oz. Lemon juice
- .5 oz. Grapefruit juice
- 3 Dashes Orange bitters
Shake and Strain over fresh ice in an old fashioned glass. Garnish with a lemon wheel.
The Paddock
Cocktail developed by Destinee Almonte, No Vacancy LA*
- 1 oz. The Gifted Horse American Whiskey
- .25 oz. Velvet Falernum
- 1 Quarter roasted pear
- 2 Bar spoons sugar
- 1 Dash Cardamom Bitters
- Topped with soda
Garnish with a sugared pear.
Thoroughbred Special
Cocktail developed by Adam McCraith, OBC Kitchen in Lexington, Kentucky
- 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey 22 Year Old
- .5 oz. Honey simple syrup
- 5-7 Mint leaves
- Sparkling brut to finish
In mixing glass, add mint leaves and honey simple syrup. Gently muddle ingredients to express essence of mint. Add freshly cracked ice and Blade and Bow 22 Year Old. Stir well. Crush lavender infused ice, and pack into Julep Cup. Fine strain spirit over crushed lavender ice in Julep Cup. Top with sparkling brut. Garnish with sprig of lavender and mint.
Vinceremos Julep
Cocktail developed by Marie Zahn, Hawthorn Beverage Group
- 1.25 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
- .75 oz. Amontillado Sherry
- 1 tsp. Ginger Syrup
- 8 Mint leaves and 3 fresh mint sprigs
Glassware: Julep Tin
Instructions: Lightly muddle mint and ginger syrup, add other ingredients and top with pebble/crushed ice. Swizzle briefly and top with more ice. Garnish with three mint sprigs and straw.
Glenfiddich:
Malt Julep
Created by Struan Ralph, Glenfiddich Brand Ambassador
Ingredients:
2 parts Glenfiddich 14 Year Old
Bruised mint leaves
Simple syrup
2 dashes Angostura bitters
Method: Build with crushed ice and garnish with mint sprigs in a traditional Julep cup
Woodford Reserve:
Woodford Reserve 2016 Kentucky Derby Mint Julep
created by NYC-based mixologist Julie Renee Williams:
- 2oz Woodford Reserve Distiller’s Select
- .75oz Toasted Pecan Orgeat Syrup
- Fresh Mint
- Caramelized pecan crumbles for garnish
- Edible copper flakes
Rub fresh mint around julep cup. Combine ingredients with crushed ice and swizzle in glass. Add more crushed ice, garnish with mint bunch, caramelized pecan crumbles and edible copper flakes.
To make toasted pecan orgeat, toast pecans, mix or muddle into small pieces and simmer on low heat to create a nut milk. Fine strain or use a nut milk bag to remove nut pieces, and add equal parts sugar to liquid.