Kentucky Derby Cocktails

Check out this great collection of cocktails that are perfect for Kentucky Derby (May 2-3) celebrations and spring mixes in general! These cocktails are full of wonderful seasonal flavors with unique twists including blackberry, rhubarb tea with blood orange, whiskey with peach bitters, and lots of mint! Cheers!

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Blackberry Mint Julep Margarita

2 parts Milagro Anejo

1 part Lime Juice

1 part Honey Syrup

5 Blackberries

6 Mint Leaves

Muddle berries and mint. Add rest, shake and strain over ice in julep glass. Garnish with blackberries and mint sprig.

Tip from Gaston Martinez, Milagro Tequila Ambassador: Substituting the bourbon for Anejo tequila makes sense since we mature this tequila in used bourbon casks. The cask is a huge source of the flavor found in both spirits and will have many similarities. Salud!!!

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Spring Reviver

1 oz. Art in the Age Rhubarb Tea

1 oz. Solerno Blood Orange Liqueur

1 oz. Lillet Rosé

.75 oz. fresh lemon juice

3 dashes Absinthe

 Glass: coupe

Garnish: strawberry slice and mint sprig or edible flower

Shake ingredients with ice and fine strain into a chilled coupe glass, garnish with a strawberry slice and a mint sprig or an edible flower.

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The Tullamore Dewlep

2 oz Tullamore D.E.W. Original

½ oz white vanilla sugar syrup

Dash peach bitters

12 mint leaves

Pour all ingredients into a cup. Gently muddle mint, fill with crushed ice and stir gently to combine garnish with a sprig of mint and straw (Requires use of Julep cup for maximum impact)

Kentucky and Ireland have a great deal in common. They both produce fine fiddlers, fine horses and fine whiskey. And, while musicians trade tunes and breeders trade horses, whiskey aficionados trade recipes – like this Irish twist on a Southern classic. – Tullamore D.E.W National Brand Ambassador, Tim Herlihy

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Major Bailey (by Jon Santer)

2 oz Hendrick’s Gin

1 Sugar cube

¼ oz simple

8 Leaves Mint

Muddle in julep glass. Top with crushed ice until a mountain peak of ice forms above the glass. Garnish with copious amounts of mint and a cucumber spear.

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Fort Julep (by Joaquin Simo, Pouring Ribbons)

2 oz Lillet Rosé

1/2 oz Green Chartreuse

Glass: Julep (silver or pewter is traditional, but a steel cup will do nicely and a plain ole rocks glass works in a pinch)

Ice: Crushed

Garnish: Mint, lightly spanked before inserting.

Rub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rosé, fill midway with crushed ice, swizzle or stir to agitate and incorporate, then add more Crushed Ice. Top with spanked mint sprigs.

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