There’s a reason I’m sharing this on a Monday.
Monday is one of those days when cocktails feel either rare or especially welcome. Either way, this recipe is perfect for that in-between: make it ahead, freeze it, and enjoy a spoonful each night all week. It’s a simple, delicious treat that works whether you want one indulgent serving or a few small tastes to unwind.
If you happen to be reading this before your day starts, and you already have everything on hand, I hope you’ll mix it up now so it’s ready by 5 PM. That would make my day.
My partner takes the Kentucky Derby very seriously. He follows the horses for months, tracks races, and seems to live and breathe it. It’s his hobby, and I tolerate the constant updates — though secretly I wish I had an event to attend where I could wear a ridiculous hat and heels. Instead, I get the Derby channel on TV, which runs races and commentary nonstop. It’s a bit much, but it’s part of his joy.
On Derby day I stick to mint juleps. The main race is thrilling, though I tend to get anxious during suspenseful moments. Also, there are so many races leading up to the Derby that the day easily calls for multiple mint juleps. And if you want to be fully prepared for the week, make a batch now so you can practice — or, more realistically, drink them.
Cherry Mint Julep Slushies
Serves 2 generously
Ingredients:
1/2 cup sugar
1 cup water
15 fresh mint leaves, plus more for garnish
3/4 cup bourbon
3 tablespoons maraschino cherry juice
Method:
To make the mint simple syrup, combine the sugar and 3/4 cup water in a small saucepan and heat over medium until it bubbles. Reduce heat to low for 2 minutes, then remove from heat and let steep for 15–20 minutes until cooled. Remove the mint leaves.
Finely chop five of the remaining mint leaves. In a large measuring cup or bowl, stir together the bourbon, cooled simple syrup, the remaining 1/4 cup water, and the cherry juice. Pour the mixture into a shallow baking dish, then stir in the chopped mint.
Freeze overnight or for 6–8 hours. When solid, scrape the mixture with a fork or spoon to create a slush, then spoon into glasses and garnish with additional mint.
For a granita-style version, add 1/2 cup more water, reduce the bourbon by 1/4 cup, freeze overnight, and scrape with a fork before serving.
If you prefer a more traditional mint julep, omit the cherry juice. If you’d rather not have chopped mint in the slush, add whole leaves to infuse the syrup and remove them before freezing.
One last note: I’m unofficially declaring this a week for recipes with a little booze — I may have added bourbon to a few dishes coming up. Cheers and enjoy.