{recipe} Blackberry Mint Julep

What could be more refreshing than a mint julep on a summer evening? Add some of the season’s best blackberries, and you’re really in for a treat. Since juleps are always served over a full glass of crushed ice, it’s sort of like a boozy berry slushie.

Now, here is everything I know about juleps:

  • The ice must be crushed, not cubed – luckily you can do this in your blender.
  • You are supposed to serve it in a sterling silver julep cup; so sue me, I don’t happen to own any of those. I used a glass double-walled Bodum glass because of all the crushed ice and the ensuing coldness.
  • If you drink more than one julep you will probably be at the least a little tipsy. They go down nice and smooth, but are really just booze slushies. Which is surprising, because according to Wikipedia, Virginians used to drink them in the morning. Whoa.
  • The Hawksmoor, a steakhouse in London, has an entire menu of different kinds of juleps, which is weird, because I don’t usually associate British people with julepry.
  • Julepry is not a word, but it should be.

In case you are wondering, my four favorite mixing bourbons are, in no particular order: Four Roses, Bulleit, Buffalo Trace, and Elijah Craig.

Recipe: Blackberry Mint Juleps
makes 3-4, depending on your glass size


  • 1 pint blackberries
  • 1/3 cup sugar
  • 1/3 cup mint leaves, plus a few extra for garnish
  • 3/4 cup good quality bourbon (I like Four Roses, Bulleit, Buffalo Trace, or Elijah Craig)
  • lots of crushed ice (buy already crushed, or crush it in your blender)


  • Combine blackberries, sugar, and mint leaves in a blender and add about 1/4 cup water. Puree until smooth.
  • Strain through a fine mesh strainer. Discard the seeds.
  • Combine strained puree and bourbon in a cocktail shaker. Shake well.
  • Pack glasses with crushed ice and pour shaker contents over, through a strainer.
  • Garnish with a mint leaf.

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1 Response

  1. July 5, 2013

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