Frozen Lemon Mint Juleps

Yield: 6 servings.


  • 2 1/2 cups good-quality Kentucky bourbon
  • 1 cup pack spearmint leaves, plus extra for garnish
  • 1 lemon
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • Ice


  1. Combine bourbon and mint in a large pitcher, cover and chill for at least 12 hours.
  2. Remove zest from lemon in strips with a vegetable peeler and cut away any white pith (pith imparts a bitter flavor).
  3. In a small saucepan over moderately low heat combine zest, water and sugar. Bring up to boil and cook until liquid gets all syrupy, about 8 minutes. Remove from heat and let steep for 30 minutes. Remove zest and add juice from lemon.
  4. Pour half the bourbon with mint, half the lemon syrup and enough ice to reach up to the top of blender and puree until smooth. Carefully divide it between goblets and repeat with remaining ingredients. Garnish each with a spring of mint and enjoy!

What makes this recipe really sing: Really try and find fresh spearmint leaves.  The flavor is so different from regular mint leaves that you normally use.

BYOC: How about a Maraschino cherry?  They are such a fun throwback garnish.