There’s a reason I’m telling you about this on a Monday.
Monday is often the day when cocktails feel a little rare — or strangely more welcome. The point is this: you can make this recipe now, store it in the freezer, and scoop out a few spoonfuls every evening this week. Every single night. It’s a simple little treat that works whether you devour it all at once or take a slow, deliberate taste to wind down from the day.
If you’re reading this before your day begins, I’m hoping you have what you need on hand and are mixing it together so it’s ready by 5 PM. If you do, I will be eternally grateful.
The person I live with treats the Kentucky Derby like a major life event. He follows the horses all year, tracks races, and does horse-related things constantly. It’s his hobby, and I respect that — even if I’m not exactly part of the glamorous Derby scene with hats and heels. I’d love to be invited somewhere fancy so I could wear something ridiculous on my head, but I’m not quite that into it.
Listening to horse racing in our house is a near-daily occurrence. I fall asleep to TV and wake up to a race. We won’t pay extra for a movie channel, but somehow we have a channel devoted entirely to horse racing, complete with commentators — which feels like it might be my husband’s dream job.
On Derby day I do what many do: I drink mint juleps. The Derby itself is wildly exciting and often suspenseful, and there are many races leading up to the main event — which means you need multiple juleps throughout the day. This week is practically a training camp of mint juleps, so get ready.
Cherry Mint Julep Slushies
Serves 2 generously
Ingredients:
- 1/2 cup sugar
- 1 cup water (divided)
- 15 fresh mint leaves, plus extra for garnish
- 3/4 cup bourbon
- 3 tablespoons maraschino cherry juice
Instructions:
- To make the mint simple syrup: combine the sugar and 3/4 cup of the water in a small saucepan and heat over medium just until it begins to bubble. Reduce heat to low for 2 minutes, then remove from the heat and let it steep with the mint leaves for 15–20 minutes while it cools. Remove and discard the mint leaves used for steeping.
- Finely chop five of the remaining mint leaves. In a large measuring cup or bowl, combine the bourbon, the cooled simple syrup, the remaining 1/4 cup water, and the maraschino cherry juice. Pour the mixture into a shallow baking dish and stir in the chopped mint leaves.
- Freeze the mixture for 6–8 hours or overnight. Once frozen, scrape the surface with a fork or spoon to create a slushy texture, then spoon into glasses and garnish with additional mint.
For a granita-style texture, add an extra 1/2 cup water and reduce the bourbon by 1/4 cup, then freeze overnight and scrape firmly with a fork before serving.
Notes: if you’re not a fan of cherry juice in a mint julep, you can omit it. If chopped mint leaves aren’t appealing, add whole leaves to infuse the syrup and remove them before freezing.
Also, consider this a light-hearted declaration that this week will feature a few boozy recipes — intentionally and unapologetically. Enjoy responsibly and cheers to easy, frozen juleps you can savor all week.