Blueberry Mint Juleps.
At the risk of jumping the gun, I have to tell you about these.
Every year as we approach May, I am tormented with choosing between two of my favorite adult beverages: margaritas and bourbon, well… anything. Why choose?
Let’s just have both. That’s what I say.
Though whoever thought it was a good idea to have the Kentucky Derby near Cinco de Mayo weekend clearly did not have a few nights in college where they combined tequila and bourbon.
Or did they?
Oh first weekend in May, how I freaking love you. (Says the girl still hoarding cadbury mini eggs.)
It wasn’t always my thing, but if you’ve been reading along then you know that my husband has a major thing for the Kentucky Derby and horse races. And if you haven’t been reading along, then… my husband has a major thing for the Kentucky Derby and horse races. Now you know.
I’m pretty sure I recount my first mint julep experience every year around this time, how it was so strong that it stung my nose and my eyes but also was insanely delicious. And nearly knocked me out after a few sips. Are you allowed to put fruit in those things? Probably not. I most likely just committed a massive cocktail sin, but it should come as no surprise.
There is a secret to this drink: it’s the crushed ice. You have to try it with the crushed iced. It has forever changed my stance on juleps. And I don’t have a fancy fridge that crushes it’s own ice… I simply threw cubes in the blender. I also don’t have a fancy blender like a Vitamix (would rather buy shoes, always), but I do have a slightly high-powdered Ninja blender from Target that did the trick. I fear that I’ve started to look at mint juleps as mojitos: the flavors are endless. Yeah yeah, I know the true, plain mint julep just has the bourbon and the mint and the syrup (omgsogood) but what if… it had blueberries too?
I can’t even stand how delicious this was. I actually made it weeks ago then feared it was far too early to start talking about pretty horses and giant hats (mine would obviously be neon). It made for an excellent Monday cocktail, however.
And now it’s going to make for an excellent Friday cocktail. You in?
- 2 1/2 ounces bourbon
- 1 ounce mint simple syrup
- 1 ounce mint blueberry puree
- crushed ice
- fresh mint leaves
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 bunch of mint leaves
- 2/3 cup fresh blueberries
- 2 tablespoons mint simple syrup
- Combine bourbon, mint simple syrup and mint blueberry puree together and shake or stir well. Pour over crushed iced and serve with extra mint leaves.
- Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. Reduce heat to low and cook for another minute or so, then set aside to cool completely. Remove mint before using. You can do this ahead of time and store it in the fridge!
- In a mini food processor or blender, combine blueberries and mint simple syrup until pureed.
Now the real question is… can I wait ’til noon?