Bulleit Has Cocktails for Your Kentucky Derby Weekend

Because the Kentucky Derby experience isn't complete without a julep.

Carry on a Kentucky Derby tradition this weekend with a Bulleit Bourbon julep. Bulleit has variations of the classic drink tailored to represent your area. Don’t forget to shout out @BulleitUS and use #BulleitDoesDerby while enjoying. Here are the cocktails and what you need to make them.

Midwest
Windy City Julep (pictured above)
Recipe by Renowned Chicago Bartender, Adam Seger

  • 1.33 oz. Bulleit Bourbon
  • 6 oz. chilled Chicago Green River Pre-Prohibition Soda
  • Generous bouquet of slapped fresh mint
  • Fill a julep cup with ice cubes to chill. Fill a clean towel with ice and smash the crap out of it to crush the ice. Discard the ice cubes from the cup and fill with the crushed ice. Fill cup 3/4 full with Chilled Chicago Green River Pre-Prohibition Soda. Top with Bulleit Bourbon and a generous bouquet of slapped mint. The carbonation will naturally rise since the bourbon is heavier and the drink will naturally mix. Cut your straw short so you smell the mint. (Optionally add a splash of maple syrup if your prefer your julep sweeter.)

    Northeast

    Bulleit
    Modern Mint Julep
    Recipe adapted by King Cocktail Dale DeGroff

  • 1.33 oz. Bulleit Bourbon
  • 0.75 oz. simple syrup or 1 tsp. sugar
  • 4 fresh mint leaves and a sprig of mint (use tender, young sprigs which last longer and look better)
  • Prepare some very cold, very dry powdered ice by crushing chunks of ice inside a canvas ice bag. Bruise the mint leaves in the bottom of a julep cup with simple syrup or sugar. Add ice to the three quarter mark and add half of the bourbon. Stir to chill the julep cup. Top off with more powdered ice and the remaining bourbon. Continue to stir until the outside of the cup begins to freeze. Garnish with the mint sprig and set aside to rest while the julep cup freezes over on the outside. Pick up carefully to imbibe.

    Southeast

    Bulleit
    The Queen’s Julep
    Recipe by Punch Room Head Mixologist Bob Peters

  • 1.33 oz. Bulleit Bourbon
  • 0.5 oz. simple syrup
  • 0.5 oz. Fernet Branca Menta
  • 8 fresh mint leaves, muddled
  • Muddle mint leaves in a shaker. Pour Bulleit Bourbon, simple syrup and Fernet Branca Menta into shaker with ice and shake. Double strain and pour over crushed ice in a julep cup. Garnish with fresh mint sprig.

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