I first discovered the Kentucky B cocktail on a sweltering summer weekend in Louisville a couple years back. I’d ducked into a tucked-away bar just outside downtown, hoping to escape the heat and maybe try something different than the usual Mint Julep. The bartender suggested this riff – it wasn’t on the menu, but he promised it was a hit with locals. And he was right: after that first sip, I was hooked.
What makes the Kentucky B stand out is how it keeps the soul of Kentucky bourbon but lightens things up for warm weather. The combo of bourbon’s caramel richness, fresh lime juice, and cooling mint is spot-on. It’s become my party standby – easy enough that I’m not stuck mixing all night, but interesting enough that friends always ask for the recipe.
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The drink opens with bourbon’s cozy warmth, quickly chased by tart lime that balances everything out. It’s definitely less sweet than a Julep, and the fresh mint leaves you with this clean, herbal finish. If you like a Whiskey Smash or want a less syrupy Julep, the Kentucky B hits the spot – especially on a muggy evening.
What You’ll Need
- 2 oz bourbon (I usually go with Maker’s Mark, but any decent mid-range bourbon will do)
- 1 oz freshly squeezed lime juice (seriously, skip the bottled stuff)
- ½ oz simple syrup
- 8-10 fresh mint leaves, plus extra for garnish
- Club soda, for topping
- Ice cubes
- Lime wedge, for garnish
A highball or Collins glass is perfect for this, but don’t let glassware hold you back if you don’t have those exactly.
How I Make It
- Put the mint leaves and simple syrup in the bottom of your glass. Gently muddle them – you want to bruise the leaves just enough to release those minty oils, not shred them into bits.
- Pour in the bourbon and lime juice.
- Add ice to fill about three-quarters of the glass.
- Stir gently for about 10 seconds to combine and chill everything.
- Top with club soda to add a bit of fizz.
- Garnish with a slapped mint sprig (seriously, give it a clap between your hands; a Louisville bartender taught me that) and a wedge of lime.
For anyone skipping alcohol, I make a mocktail version: ginger ale instead of bourbon, with a dash of apple cider vinegar to add a bit of sharpness. Trust me – it’s better than it sounds.
This cocktail is awesome with summer food – grilled chicken, smoky vegetables, or even just a slab of sharp cheddar. There’s something about the bourbon and lime that makes those flavors pop.
If you’re feeling creative, you can mess with the basics. Swap bourbon for rye if you want a little more spice, or use honey syrup instead of simple for a richer sweetness. And on humid days, try muddling in some cucumber slices – it takes the refresher vibe up a notch.
When I have a group over, I’ll usually set up a little Kentucky B “bar” with the main ingredients and things like ginger beer, berries, or extra herbs. Guests love customizing their drinks, and I don’t end up playing bartender all night.
The Kentucky B may not have the fame of the Mint Julep, but honestly, I think it’s more versatile. Perfect for Derby Day or any lazy summer night, it’s my favorite way to show off good bourbon without overpowering it – or my guests.
