Today is the annual running of the Kentucky Derby, and that means julep cocktail recipes flooding in from all corners. Here’s a look at some of the more interesting spins on the classic mint julep which I’ve seen in recent weeks.

Rose Julep
Courtesy Four Roses

1 1/2 oz. Four Roses Single Barrel Bourbon
2 oz. Spiced Apple Syrup (Boil together chopped Fuji Apples, cinnamon, nutmeg, brown sugar, apple juice. Strain & chill)
Top with a splash of Fizzed Apple Soda
Garnish with a sprig of mint

Creole Julep
Created by Maksym Pazuniak, Cure/Rambla, for Tales of the Cocktail

2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8-10 mint leaves
1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Bitter Orange Julep
Created by Ben Jones, Rhum Clement

2 1/2 oz. Clément V.S.O.P. Rum
1 oz. Clément Créole Shrubb
3/4 oz. Dry Sack Especial 15 year old Oloroso Sherry
1/2 oz. fresh lemon juice
5 dashes of vanilla extract
3 dashes of Fee’s West Indian Orange Bitters
1 teaspoon of orange marmalade
One large orange wheel cut in half
6-8 mint leaves

Muddle one large orange wheel cut in ½ with 5 dashes of vanilla extract and ¾ oz. of Dry Sack 15 Year Old Oloroso. Add 1 oz. of Clément Créole Shrubb, 2 ½ oz. of Clément V.S.O.P., ½ oz. of fresh lemon juice, 1 teaspoon of orange marmalade, 3 dashes of Fee’s West Indian Orange Bitters and 6- 8 large mint leaves to the mixing glass along with several large ice cubes. Shake vigorously for a minimum 15 to 20 seconds and strain into a Julep Cup filled with fresh crushed ice. Garnish with mint and orange peel.

Can’t wait to try the bitter orange one, myself. Also, here’s my rummy spin on the julep, submitted for Tales of the Cocktail (alas, not a winner).

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