Dean's Mint Julep Shooters

Here's a powerful slushy shot of Bourbon that will also leave your breath minty fresh! 

Forget the sissy name. A true Kentucky Derby Mint Julep is pure booze. It's just Bourbon and cracked ice with a touch of sugar and muddled mint. On race day in the hot Southern sun they go down like ice tea. Scary. After a couple of these you won't be feeling any pain. After a couple more you won't be able to feel your face.

I was inspired to make my own boozy popsicles after reading a recipe for Gin and Tonic Popsicles that's been floating around FaceBook. But the recipe has barely any Gin in it. What's the point of that? I wanted to make Mint Julepsicles because Mint Julep's packs a potent punch but because it's mostly booze it doesn't freeze solid enough to make a proper Popsicle. Instead I poured my version of a Mint Julep into six shot glasses and put them in the freezer. By breakfast time they were ready!

Below is my own Mint Julep recipe. I add a touch of lime as well as using a bit of soda water. Instead of just adding a teaspoon of white sugar, I make a simple syrup (1/2 boiling water + 1/2 sugar) so the sugar mixes evenly. Also, I prefer to use Red Palm Sugar (Cane Sugar) because it has a lower glycemic index, has a slightly nutty flavour, and it has a beautiful amber colour adding to the drink’s appearance. 

Dean's Mint Julep Recipe 

2oz Bourbon (Jim Beam Black 6 year old - Excellent quality and value)

1oz simple syrup

1/2 oz Dean's bar lime mix (see below) or fresh lime

2 oz club soda 

Fresh mint (six or seven leaves)

For a Mint Julep, muddle a mint leaf by rolling it in your hands. Do not over muddle it or the mint will become bitter. Drop the mint leaf into the bottom of a Collins glass. Add some crushed ice. Layer the drink with muddled mint leaves and ice. Add a sprig of mint garnish and a straw to the glass. In a separate glass stir the Bourbon, lime, and simple syrup. Pour this into the Collins glass, top with soda, stir lightly, and serve immediately.

For Mint Julep Shooters, chop the fresh mint into tiny squares and mix it in a glass with all of the other ingredients. Pour it into six shot glasses and freeze. Stir with a toothpick before serving.

I've given up on using fresh limes in my cocktails as the quality of limes varies drastically in Vancouver throughout the year. In the winter they taste like potatoes and in the summer they are too bitter. After years of testing I've come up with a simple bar lime mix that is consistent and easy to prepare. I leave a bottle in the fridge and also use it in salad dressings and any other cooking that requires lime.

Dean's Bar Lime Mix

1/3 limeade concentrate (thawed)

1/3 bottled pure lime juice

1/3 simple syrup

It might sound like a lot of work but it's not and the recipes are simple. If you can boil water then you can do it! Have fun and enjoy.

(All recipes and photos © 2015 Dean Hannas)