Mint Julep Slushie Cocktail Recipe
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.
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.