Mint Julep Slushie Cocktail Recipe

A Mint Julep Slushie is a cold twist on the classic cocktail, blending fresh mint, bourbon, and ice into a smooth drink. I love this recipe when I’m craving something chilly with just enough sweetness to keep it interesting.

This slushie comes together fast—super refreshing, especially when the weather’s hot. With just a handful of easy steps and basic ingredients, I can whip up this drink at home in no time.

Mint Julep Slushies are great for solo relaxation or for sharing with friends. The combo of mint, sugar, bourbon, and crushed ice makes for a crisp drink that stands out at any hangout.

Mint Julep Slushie Cocktail Recipe

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This is how I turn a classic mint julep into a frozen, icy treat. Here’s what I use and how I do it, plus a few notes that I think are worth mentioning.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• I grab a blender to crush the ice and mix everything together.
• A muddler is handy for pressing the mint—you really want that flavor to come out.
• A big spoon helps with mixing before blending, honestly.
• I also use a measuring cup or jigger to keep the amounts right.
• Metal julep cups or tough glasses work best for serving since they keep things nice and cold.
• For garnish, a straw is a must, and sometimes a long spoon just for fun.

Ingredients

I keep it simple and fresh. My go-to list:

• 2 cups of ice
• 2 ounces bourbon
• 1/4 ounce simple syrup
• 6-8 fresh mint leaves plus a little extra for garnish

Instructions

• First, I toss the mint leaves and simple syrup into the blender. Sometimes I blend it for a few seconds,
• I’ll just muddle the leaves a bit before moving on.
• Next up, I pour in the bourbon and dump in the ice.
• I blend until the ice is crushed and the drink is thick but still pourable.
• If it turns out too thin, I just add more ice and blend again.
• After blending, I pour the slushie into a chilled julep cup or glass.
• I’ll use a spoon to pile the slush up a bit on top.
• Then I add a fresh mint sprig and pop in a straw.

Notes

If I’m not in the mood to use a blender, I’ll crush the ice in a bag with a rolling pin and mix the drink by hand. Smaller ice chunks really make the texture better, in my opinion.

Super cold glasses help keep the drink icy for longer. I try to avoid over-blending, since that just turns the slush watery—nobody wants that.

Fresh mint is non-negotiable for me; dried just doesn’t cut it. I tweak the sweetness depending on my mood, sometimes adding more or less syrup.

This slushie’s best right after making it. If it starts to melt, I’ll give it a quick stir or add a bit more ice.

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Tasting Notes

First sip, and the icy texture hits immediately. The slush is cold and smooth—honestly, it’s just super refreshing.

The sweetness comes through first, thanks to the simple syrup. The mint is bright and fresh, not too strong but definitely there.

The bourbon’s warmth is noticeable too. It gives the drink a little kick and rounds everything out. The balance between sweet, minty, and boozy is just right.

Sometimes I’ll toss in extra mint for garnish. It really amps up the aroma when I go in for a sip.

If you’re not into sweet drinks, cut back on the syrup. Want more mint? Just throw in a few extra leaves before blending.

Even after a few sips, it stays cool and slushy. The flavors keep their clarity and don’t get muddled.

Substitute

Sometimes, I end up swapping ingredients to make a Mint Julep Slushie cocktail. Here are a few of the usual replacements I reach for:

Whiskey:
If bourbon’s missing from my shelf, I’ll grab rye or Tennessee whiskey instead. The taste shifts a bit, but honestly, it’s still pretty darn good.

Mint:
Fresh mint is the gold standard, but I’ve reached for dried mint when that’s all I’ve got. I just go easy on the amount since it’s a bit more intense.

Sweetener:
Simple syrup isn’t always handy, so sometimes honey or agave syrup steps in. I’ve even tried maple syrup—each one tweaks the flavor, which can be a nice surprise.

Going for a non-alcoholic version? I’ll just use extra mint syrup and a splash of ginger ale. Blending it with ice keeps that slushie vibe alive.

As for garnish, if fresh mint’s all gone, I’ll toss in a lemon slice or even a cherry. It still looks festive, and I don’t have to make a special trip to the store.