Chill Out with Mint Juleps and Boozy Bourbon Slushies

There’s something about a cold drink in a frosty glass that makes warm weather feel a little more magical. Whether you’re lounging on a shaded porch, firing up the grill or packing a cooler for the lake, the right cocktail can set the mood. Bourbon lovers, rejoice: these two, easy-to-make drinks bring bold flavor, plenty of chill and just the right hint of tradition.

The mint julep has been associated with the Kentucky Derby horse race at Churchill Downs in Louisville, Kentucky, since the 1930s. The cocktail is also associated with the family of drinks called “smashes” in which fresh mint and other ingredients are muddled or crushed. While the Derby has already passed this year, this refreshing bourbon-based drink is perfect for sipping on the porch or patio all summer long. It’s a timeless Southern staple, offering a cooling and aromatic experience that balances sweetness with the depth of bourbon.

While the ingredients are simple – bourbon, mint or spearmint leaf, simple syrup and crushed ice – the proper preparation is often debated. In this recipe, the technique involves spanking the mint leaves versus crushing them in the bottom of the glass. You do this by slapping the mint sprigs on your hand which encourages the mint oil to ooze out nicely. Spanking releases aroma without the bitterness that can come from over-muddling, preserving the drink’s delicate flavor.

Traditionally, mint juleps are served in silver or pewter cups but if you don’t have one of those handy, you can use a highball glass or even a Mason jar. If you don’t have superfine sugar, you can use powdered sugar or even regular white sugar.

Derby Day Mint Julep

For one julep:

3-4 tablespoons superfine sugar
Small amount of water
Several sprigs of fresh mint or spearmint
Finely crushed ice
2 to 3 ounces Kentucky bourbon

Into a julep cup, highball glass or Mason jar, press 2 tablespoons sugar together with a very small amount of water, just enough to make a sugary paste. Add a layer of mint leaves. Press them very gently with a muddler or wooden spoon. Don’t crush them, just press them down.

Pile on a layer of finely crushed ice. Add a sprinkling of sugar. Slap a few mint leaves on your hand, then add them to the cup on top of the ice. Top with another layer of ice and sugar and continue the layering until the glass is completely full.

Then pour in the bourbon and garnish with a mint sprig.

This next bourbon drink is a frozen cocktail that can be made in big batches and transported easily in a cooler to the lake or campground. These icy drinks go down easy on a warm, sunny afternoon so you might want to limit yourself to just a couple. You’ll need a big spoon or scooper to scrape the slush out of the container. It’s never frozen solid, thanks to the alcohol, but it won’t pour either.

Bourbon Slushies

Makes 8-10 servings.

1 (12-ounce can) frozen orange juice
1 (6-ounce can) frozen lemonade
2 cups brewed iced tea, unsweetened
6 cups water
1 cup sugar
2 cups bourbon

Mix the juice concentrates, tea, water, sugar and bourbon together in a freezer-proof container. Freeze for two hours and then remove from freezer and stir thoroughly. Put back in freezer immediately and freeze for at least a full day, 24 hours.

Remove from freezer and place in a cooler or ice chest if you’re headed outdoors. When you’re ready to serve, scrape or scoop the icy mixture into cups or glasses. It’s good to place a straw in each glass, which can be used for sipping the slushy and stirring the drink as it melts. This recipe can be easily doubled if you’re expecting a larger crowd.

This article appears in Source Weekly June 19, 2025.