Sparkling Blackberry Mint Julep
Makes 2 cocktails
Small ice cubes
1/2 cup blackberries
4 tablespoons mint leaves torn in half
2 Tbsp simple syrup (equal parts water and sugar brought to boil just enough to melt sugar; cooled)
3 ounces bourbon
Prosecco or other sparkling wine
Mint sprigs and blackberries for garnish
Fill a julep or small rocks glass overflowing with ice cubes.
In a shaker, muddle the blackberries, mint leaves and simple syrup.
Add 1 cup of ice cubes and bourbon to the shaker and shake well. Strain the drink into the glass filling it 3/4 full.
Finish filling the glass with the Prosecco, gently stir to combine.
Gently press on the mint leaves for garnish to release their aroma before putting a bunch into each cocktail; finish with a blackberry and serve with a short straw.
Mint Julep Pudding Shots
1 (3.4 oz) box of Vanilla or White Chocolate pudding
1 cup Milk
1/2 cup Bourbon
1/2 cup Crème de menthe
1 (8oz) tub of Cool Whip
1 handful of fresh chopped mint
Mix your pudding and milk in a large bowl with an electric mixer until combined. Will look semi thick.
Add your bourbon, creme de menthe and cool whip. Fold these ingredients into the pudding mixture until combined. (Don’t over mix it, just make sure there are no lumps). Cover and set aside in fridge until it’s time to serve.
Right before serving fold in your fresh chopped mint. (reserve some mint for garnish)
Pour into shot glasses and top with whipped cream and a mint sprig on top.
Blueberry Honey Mint Juleps
American Honey Whiskey
1 pint of blueberries (for puree)
2 tablespoons honey (for puree)
juice from ½ lemon (for puree)
1 cup sugar (for simple syrup)
1 cup water (for simple syrup)
¼ cup fresh mint leaves (for simple syrup)
mint leaves for garnish
For the simple syrup:
In a small saucepan, bring the sugar and water to a boil.
Once boiling, take off of heat and stir in the mint leaves.
Let sit for 30 minutes or until the syrup has reached your desired minty-ness 🙂
Strain the syrup and discard mint leaves — or you can leave them in if you want them in the drink.
For the puree:
In a food processor or blender, blend the blueberries, honey, and lemon juice until smooth. Set aside.
For the juleps:
In a shaker, combine equal parts whiskey and puree (I chose one shot of each, about 1.5 ounces) and about 2 shots of the simple syrup. If you prefer you drink stiffer, use more whiskey and less syrup.
Pour over ice and serve.