Julep Variations
Mixology Twists on the Classic Derby Drink
Located at 21c Museum Hotel Cincinnati, Metropole restaurant and the rooftop Cocktail Terrace share a team of impassioned bartenders who relish the chance to bring new life to craft cocktails. They use farm fresh ingredients for their creative interpretations of classic favorites, like the iconic Mint Julep. We asked them what they’ll be sipping on Derby Day, and they shared not one, but two mouth-watering recipes.
The Woodland Farm Julep
Tradition with a twist! This take on the classic Mint Julep relies on rosemary to contrast the cooling bitterness of mint with something earthy and piney. The addition of a touch of grapefruit gives the cocktail a slight tang.
Ingredients
2 oz Maker’s Mark
1 oz rosemary mint simple syrup*
½ oz grapefruit juice
Prep
Add all ingredients to a shaker tin. Shake well and strain into rocks glass or chilled Julep cup. Add ice (preferably crushed) and garnish with a rosemary sprig and fresh mint.
*Rosemary Mint Simple Syrup Ingredients and Prep
6 cups water
6 cups sugar
3 cups mint leaves
6 sprigs of rosemary
Add sugar and water to a large pot over medium high heat. Once sugar has dissolved add herbs and stir. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. Allow to cool and then strain mixture. Store in cooler.
The Triple Threat Julep
Strong Kentucky traditions (not to mention impressive bourbon lists) shine at each of 21c’s three hotels, much like this Julep’s bright freshness, made possible by an unexpected combination of cucumber, lavender and basil in place of mint.
Ingredients
2 oz Maker’s Mark
1 oz cucumber lavender simple syrup†
4 muddled basil leaves (optional- if you would like to take the muddling step out of this cocktail you can simply add basil to the simple syrup)
basil or cucumber slice
Prep
Add all ingredients to a shaker tin. Shake well and strain into rocks glass. Add ice and garnish.
†Cucumber Lavender Simple Syrup Ingredients and Prep
6 cups water
6 cups sugar
6 tbsp dried lavender
6 cups sliced English cucumber
*4 cups basil leaves (if you aren’t muddling basil)
Add water and sugar into a large pot over medium high heat. Once sugar has dissolved add lavender (and basil). Stir mixture. Bring to a boil, reduce heat and simmer for 15 minutes. Add cucumber slices and stir mixture again. Simmer for another 15 minutes. Take off heat, allow to cool and then strain mixture. Store in cooler. Never allow mixture to boil after adding cucumber. If you over cook the cucumber it can taste medicinal and bitter.
