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Blackberry Mint Julep Cocktails

Blackberry Mint Julep Cocktails

This blackberry mint julep cocktail from our Kentucky Derby series that Studio Cultivate and Alicia White whipped up is a perfect signature drink to serve at any event, specially if one is aiming for a modern twist on a Southern feel. We totally recommend busting out this beauty if your event is made to be dressed up in pastels, big floppy hats, and your finest colorful bow ties.

Blackberry Mint Julep Cocktails photo by Alicia White

Materials you need:

1 teaspoon powdered sugar
Bourbon whiskey
2 teaspoons water
Ice cubes
Mint leaves
Your favorite cocktail glasses for serving

Blackberry Mint Julep Cocktails photo by Alicia White

1. In the cup of your choice, muddle five mint leaves, four blackberries, powdered sugar, and water in a tall glass. Tip: When muddling ingredients together, the key is to not turn the berries and leaves into something that resembles jam. Keep in mind that all you want to achieve with muddling is getting the best flavor and essence out of your ingredients, so press down firmly on the fruit, mint, and powdered sugar with the muddler about four to five times. After doing so, the contents at the bottom of the glass should look like a thick puree.

2. Fill with the glass with ice and with a shot of bourbon and mix until everything is well-combined. Tip: One of the mint julep signatures is to stir the ingredients rapidly with a spoon until the cup becomes really cold. This helps keep the refreshing quality of this drink longer!

3. Once the drink mixture is mixed and your glass is cool enough, garnish the cocktail with leftover mint leaves and whole blackberries.

Blackberry Mint Julep Cocktails photo by Alicia White

Don’t forget to top off this cooling cocktail with those adorable gold horse stirrers! Carrying one of these around your festive party will┬ádefinitely make you feel like you’re at home in the south.

mint julep recipes photo by Alicia White

wedding cocktail recipes photo by Alicia White

wedding drinks photo by Alicia White

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