3 Bulleit Bourbon Cocktail Variations On The Classic Mint Julep

With the Kentucky Derby coming up at the beginning of May, much attention for things whiskey related has focused on Brown-Forman bourbon brands Old Forester and Woodford Reserve, particularly with regards to the classic Mint Julep cocktail. Diageo bourbon label Bulleit wants to remind you though it has Derby goodness up its sleeve as well though, in the form of three bourbon specific cocktail recipes that are different spins on the Julep.

The Queen's Julep (image via Bulleit)

The Queen’s Julep (image via Bulleit)

The Bulleit cocktails were crafted by some of “the top mixologists in the nation” and are inspired by the regions they hail from. They include, according to information provided to us by a Bulleit representative:

  • Representing the Southeast, Charlotte-based mixologist Bob Peters created “The Queen’s Julep” cocktail as every Carolinians go-to cocktail on May 2nd.
  • Dubbed as “King Cocktail”, Dale DeGroff knows a thing or two about making cocktails as he’s pioneered many new mixology trends over the past 25 years.
  • Chicago mixologist Adam Seger created “Windy City Julep” cocktail including ingredients made in the Chicago area.

We’ve gone ahead and published the recipes below for your consideration. Thanks to Bulleit for providing them to us to share with you.

The Queen’s Julep
Recipe by Punch Room Head Mixologist Bob Peters


1.33 oz. Bulleit Bourbon
0.5 oz. simple syrup
0.5 oz. Fernet Branca Menta
8 fresh mint leaves, muddled

Muddle mint leaves in a shaker. Pour Bulleit Bourbon, simple syrup and Fernet Branca Menta into shaker with ice and shake. Double strain and pour over crushed ice in a julep cup. Garnish with fresh mint sprig.

Modern Mint Julep 

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Recipe adapted by King Cocktail Dale DeGroff


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)

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.

Windy City Julep 

Recipe by Renowned Chicago Bartender, Adam Seger


1.33 oz. Bulleit Bourbon
6 oz. chilled Chicago Green River Pre-Prohibition Soda
Generous bouquet of slapped fresh mint

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 you prefer your julep sweeter.)

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Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and...