At the Bar

  • Mark Addison Frosted Julep
42 oz., serves 6

A Frozen version of a Mint Julep, which is the official drink of the Kentucky Derby. Classic Mint Juleps are enjoyed over crushed ice, which is not easy to come by.  This recipe creates a similar icy consistency without the hassle.  The mint syrup imparts a strong mint flavor the classic can sometimes lack.  The addition of brandy is a nod to President Teddy Roosevelt, who enjoyed Mint Juleps on the White House lawn served in these distinctive glass cups that resemble the pewter mugs of Churchill Downs tradition.


For the Mint Syrup:
1½ cups water
1 cup sugar
½ cup mint leaves, lightly packed

For the Frosted Julep:
1 batch mint syrup
1 cup Makers Mark Kentucky Bourbon
¼ cup brandy
1½ cups water
10 mint leaves, finely chopped

Mint Sprig


  • For the Mint Syrup:

    Stir together water, sugar, and mint leaves in a small saucepan over medium-high heat. Bring to a steady boil. Boil, stirring frequently, until sugar has dissolved (about 1-2 minutes).

    Remove saucepan from heat and allow to cool to room temperature. Strain syrup to remove mint and press mint leaves against strainer using the back of a spoon to release oils and excess syrup. Transfer to a glass container and refrigerate until syrup is chilled (about 1 hour).

  • For the Julep:

    Combine mint syrup, bourbon, brandy, water and mint leaves to a metal 9” x 9” baking dish. Freeze 6-8 hours. Scrape the frozen mixture in different directions with fork. To serve, spoon 7 oz. of Frosted Julep into six Julep Cups and garnish with a fresh mint sprig.

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