Lemon Mint Julep

A few years ago I lived in an apartment that had a Meyer lemon tree and a huge bush of fresh mint. During a heat spell I made up my own take on a Mint Julep. With this weeks heat spell, I figured it's pretty good timing to share with all my friends:

Aaron's Lemon Mint Julep Recipe
Written grandma style: no measurements, do everything to taste

  • Juice from about two dozen Meyer lemons
  • 3 or 4 trays of ice cubes (or a 10lb bag)
  • about 4 cups of simple syrup
  • cold water
  • 5 or 6 big sprigs of mint
  • Makers Mark Bourbon Whiskey
In a huge glass punch bowl, combine lemon juice, about a half gallon of water (start with less, add more till it tastes good), most of the ice cubes, and some simple syrup to taste to make lemonade. Wash the mint and muddle 3/4 of it with some ice (set aside 2 or 3 of the nicer looking mint sprigs). Add it to the lemonade and stir it all up. Remove the bruised crushed mint from the punch bowl and add the fresh stems that you set aside, they should float right in the middle and look all perty. Add Makers Mark bourbon to taste, I usually don't make it too strong and then let folks add more if they want it.


Post inspired by Jeffercine's Blog


Jefferson said...


I'm thinking it might be good without the mint too. hehe.

Callipygian said...

Nope, totally not good without mint. ;-p j/k

Actually, without the mint it's basically a whiskey sour, which is pretty tasty.

Anonymous said...

I had a fantastic cocktail at "Liberty Tavern" in Arlington, VA, and the ingredients sounded exactly the same as in your recipe. Since the tavern occupies an old Masonic lodge, they call it the "Masonic" and serve it in a Mason jar. I'm trying to recreate this right now (I've got the syrup cooling as I type) and I'll let you know how close it is to their version - thanks!