This post may contain affiliate links. Please see our full Disclosure Policy for details.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions stated are my own. Thank you for supporting the brands that make this blog possible!
This Blackberry Ginger Mint Julep is a twist on an icy and refreshing spring tradition, and perfect for any Derby Day brunch! Minted simple syrup and blackberries are muddled together with good strong Kentucky bourbon, then topped with ginger beer for an added kick of flavor.
Brunch beverages have forever been limited to fruity champagne blends and tomato-based vodka drinks with lots of garnish. I totally get it. Orange juice in a mimosa – perfect for breakfast. Tomato juice makes sense, too.
But it’s 2018, folks. Why limit yourself?
Especially this weekend of all weekends! It’s a double whammy – this Saturday is not only Cinco de Mayo, it’s also Derby Day! Whether you’re a margarita or julep lover, pick your favorite and go for it. No one’s going to stop you!
I do adore margaritas, but this Blackberry Ginger Mint Julep is exactly what I want for every summer brunch.
JUST TAKE ME TO THE MINT JULEP ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Mint Julep recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
ENTER TO WIN ONE OF FIVE AMAZING PRIZE PACKS ALL JULY LONG!
Spring is all about renewal, right? New beginnings, a fresh start.
A new hairdo. That totally fits the bill, doesn’t it?
I spent my Tuesday enjoying an unintentional self-care day, something I never normally do. It feels like a very Millennial thing to do – and I’m about the least Millennial-ish girl you could meet.
Somehow my annual cut and color stretched into a solo 2-hour lunch of crepes and espresso at a cute new European bistro and some clothes and prop shopping.
I felt spoiled – but not once did I feel a hint of regret.
I think every once in a while you just need a day like that. Play hooky from work, scrape together some extra cash and take care of yourself. Buy something nice or treat yourself to that slice of cheesecake you always drool over at Starbucks.
You could also just whip up a few of these Blackberry Ginger Mint Juleps, sit by the pool and take in the fresh air.
More often than not, this is more my style of self-care. It’s much cheaper and easier than leaving the house and dealing with the general public.
This refreshing mint julep recipe is perfect if you’re planning on hosting a brunch for Derby Day or Mother’s Day!
It’s actually more of a hybrid of a Moscow Mule and a classic mint julep, thanks to the addition of ginger beer. Mint Julep recipes traditionally call for little more than bourbon, mint, sugar, and water. This twisted version replaces the water with ginger beer for even more flavor.
It also amps up the mint factor with the use of freshly muddled mint leaves and mint-infused simple syrup versus sugar. Ever crunch on sugar granules when you take your first sip of a cocktail? No worries of that happening in this mint julep!
How to make a Mint Julep:
- First, place mint simple syrup, mint leaves, and blackberries in the bottom of a highball or julep glass.
- Next, muddle everything together until the leaves begin to break down, releasing the oils.
- Add more crushed ice, filling to the top, then pour over with ginger beer.
- Garnish with blackberries, a sprig of mint, and a straw. Serve immediately.
HELPFUL KITCHEN TOOLS FOR MAKING A MINT JULEP:
LOOKING FOR MORE BRUNCH COCKTAIL RECIPES?
- Blackberry Paloma
- Cucumber Grapefruit Basil Mojito
- Spring Moscato Sangria
- Fresh Cherry Margaritas
- Brunch Sangria Mimosas
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow me on Instagram and tag #crumbykitchen so I can see all the wonderful recipes YOU recreate from this site! You can also subscribe to my weekly newsletter so you never miss a delicious recipe again!
Blackberry Ginger Mint Julep
Ingredients
Mint Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup mint leaves
Blackberry Ginger Mint Julep
- 1/4 ounce Mint Simple Syrup
- 6 mint leaves plus more for garnish
- 6 fresh blackberries plus more for garnish
- 3 ounces bourbon whiskey
- 2 ounce ginger beer
- Crushed ice
Instructions
Mint Simple Syrup:
- In a small saucepan, combine water, sugar, and mint leaves. Bring to a boil, stirring frequently until the sugar dissolves. Simmer for 1 minute, then remove from heat and allow syrup to steep for 30 minutes.
- Pour syrup through a fine mesh strainer into a glass jar, discarding the mint leaves. Allow syrup to cool before using, then store the rest in the refrigerator for up to two weeks.
Blackberry Ginger Mint Julep:
- Place the simple syrup, mint leaves, and blackberries in the bottom of a highball or julep glass. Muddle together until the leaves begin to break down, releasing the oils.
- Fill the glass halfway with ice, then add the bourbon and stir. Fill the glass with more crushed ice, then top with ginger beer.
- Garnish with blackberries, a sprig of mint, and a straw. Serve immediately.
Nutrition
PIN THIS BLACKBERRY GINGER MINT JULEP RECIPE FOR LATER!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking
BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Egg & Veggie Casserole from The Chef Next Door
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
Chocolate Caramel Muffins from The PinterTest Kitchen
French Toast Sticks from The Barbee Housewife
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Kitchen
BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla
Smörgåstårta – Sandwich Cake from A Kitchen Hoor’s Adventures
ORDER OUR #1 BEST SELLER COOKBOOK!
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
BrunchWeek Desserts:
Champagne Mimosa Layer Cake from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.
Caroline says
May 3, 2018 at 10:41 pmThis is so pretty, and sounds great too, whenever you have it!
Wendy says
May 6, 2018 at 6:17 pmWhat a lovely drink. I would love to try one.
Christie says
May 10, 2018 at 7:27 amYes please! These sound so delicious and perfect for a Derby or brunch.
Liz @ Books n' Cooks says
May 12, 2018 at 4:38 pmNow I’m really glad that I planted mint in my garden this year. 🙂
Helen says
September 8, 2018 at 6:26 pmBlackberry and ginger – what an unusual but perfect sounding flavor combo!
Pour one more for me this evening, won’t you?!