I’ve been experimenting with bourbon cocktails for ages, but the one drink that’s truly become my signature with friends is my take on the Kentucky cocktail. There’s just something about how the bourbon’s warmth plays off cool mint and tart lemon that makes me think of summer days and Kentucky’s rolling green hills – even if I’m serving it up in a tiny backyard in the city.
The origins of this drink in my circle are classic “necessity is the mother of invention.” A few Derby Days ago, we had a bustling house full of people in offbeat hats, but somehow I ran out of fresh mint and sugar for juleps three quarters of the way through the afternoon. Desperate to keep the bourbon flowing, I dug around and came up with what I had: lemon, simple syrup, and a half-wilted bunch of mint. A few minutes later, I passed out a round of these cobbled-together cocktails. By the time the horses thundered down the home stretch, nobody was asking for juleps anymore.
Strength & Profile
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What keeps me coming back to this drink is that it nails the sweet spot between refreshing and robust. Unlike a julep, it’s got a little more backbone from the citrus. Unlike a whiskey sour, the mint keeps things feeling cool and energetic. It’s a simple cocktail, but if you start with good bourbon – personally I reach for Maker’s Mark or whatever bottle is calling my name – it truly tastes like something you’d expect from a horse country porch.
Ingredients
- 2 ounces Kentucky bourbon (I like Maker’s Mark, but anything you enjoy will work)
- 1/2 ounce fresh lemon juice (squeeze it yourself – trust me)
- 1/2 ounce simple syrup
- 8–10 fresh mint leaves, plus more for garnish
- Ice
- Lemon twist, for garnish
How I Make It
- Place the mint leaves in a shaker and gently muddle them – don’t mash to a pulp, just bruise the leaves to let out the oils.
- Add bourbon, lemon juice, and simple syrup.
- Toss in a scoop of ice and shake it hard until everything’s frosty.
- Strain into a rocks glass over fresh ice.
- Garnish with a fresh mint sprig and a twist of lemon. (Pro tip: run the twist around the rim of your glass before dropping it in – the citrus aroma is an underrated part of the experience.)
I’ve found this cocktail pairs beautifully with hearty food – last summer I set out a batch for a backyard brisket night, and even my neighbor, who usually turns his nose up at anything fancier than a light beer, sheepishly asked for the recipe. That’s how I know it’s a keeper.
Want to change things up? Swap in maple syrup for the simple syrup to bring a cozy note that plays well with toasted bourbons. Or cut your bourbon with peach iced tea if you want to sip a few and still keep your wits at the barbecue. There are endless little tweaks – half of the fun is finding your favorite version.
Even for non-drinkers, you can make a no-booze version: I use strong black tea, lots of lemon, a touch of simple syrup, plenty of mint, and a splash of bourbon vanilla extract. It’s surprisingly satisfying and nobody feels left out.
Honestly, that’s what I love about this drink – no complicated techniques, no mystery ingredients, just a handful of honest flavors working together. To me, it captures the spirit of Kentucky in a glass: welcoming, unpretentious, and built for good company.
