Did you know that the biggest day in horse racing is just around the bend on May 5th? Of course you did, and you also know that means it’s time for Mint Juleps! To celebrate the Julep’s versatility beyond one day of racing and to raise awareness about the overuse of plastic straws, Maker’s Mark is celebrating Mint Julep Month from April 5 ~ May 5, 2018. The Mint Julep dates back to the late 1700s, and unbeknownst to many, it’s the drink that birthed the modern-day straw which has evolved from a necessity to a heavy contributor to environmental pollution. Throughout Mint Julep Month and beyond, Maker’s Mark encourages you to enjoy this classic cocktail and swap your plastic straw with a paper or metal straw ~ or even go straw-less! Bars and restaurants around the country are joining #MintJulepMonth efforts and should everyone else. We all live on this planet together, so let’s all do our part!

Whether or not you watch The Kentucky Derby, you can certainly enjoy a great tasting cocktail. So, get together with good friends and family and cheer for your favorite horse or join the celebration, but whatever it is you’re doing on May 5th, enjoy yourself!


Maker’s Mark Mint Julep

  • 1 – ½ parts Maker’s Mark® Bourbon
  • Fresh mint
  • 2 tablespoons simple syrup* muddled with mint
  • Splash of distilled water
  • Powdered sugar
  • Mint sprig for garnish
  • 1 cup granulated sugar*
  • 1 cup distilled water*

Mix together simple syrup muddled with mint, Maker’s Mark® Bourbon and distilled water. Fill glass with crushed ice and pour mixture over top. Sprinkle top of ice with powdered sugar. Garnish with a mint sprig. *Simple Syrup: Heat to dissolve sugar, stirring constantly so the sugar does not burn. Set aside to cool.


Sallie Gardner

  • Created by Matt Lofink, Bartender at Cure in New Orleans, Louisiana
  • 1½ parts Maker’s Mark® Bourbon
  • ½ part B. Lo Nardini® Amaro liqueur
  • 1 tsp. orgeat syrup
  • 7 mint leaves
  • 1 dash Regan’s® orange bitters
  • 1 lemon swath
  • 1 fresh mint sprig

Put all ingredients except lemon swath into a julep cup, fill halfway with crushed ice, and stir until outside of tin becomes slightly frosted. Express the lemon swath and drop into cup. Top with crushed ice and garnish with a fresh mint sprig.


Nature’s Sweet Restorer

Created by Ryan Casey, Beverage Director at The Dewberry hotel in Charleston, South Carolina

  • 8 parts Maker’s Mark® Bourbon
  • 3 parts Strega® liqueur
  • 1 part Jack Rudy Cocktail Co.® tonic syrup
  • 1 lemon peel
  • 1 orange peel
  • 7–10 mint leaves
  • 1 tsp. aperitif
  • Fennel frond
  • Mint
  • Dehydrated lemon coin
  • Fennel pollen
  • Dried roses

Place all ingredients except Maker’s Mark® bourbon and orange peel into a julep cup. Muddle to combine. Top with Maker’s Mark® bourbon. Fill cup with crushed ice. Express orange peel over drink and discard. Garnish with fennel frond, mint, dehydrated lemon coin, dried roses (optional), and fennel pollen


A Study in Pink

  • Created by Kellie Thorn, Beverage Director Empire State South in Atlanta, Georgia
  • 5 parts Maker’s Mark® Bourbon
  • 1 part macerated strawberry, raspberry, and mint syrup (recipe below)
  • 1 part Lustau® “Los Arcos” Amontillado Sherry
  • 1 part filtered water
  • Ground pink peppercorns
  • Strawberry and raspberry castor sugar (recipe below)
  • Bouquet of mint leaves

Combine syrup, sherry, water, and Maker’s Mark® bourbon in an 11-oz. collins glass or an 11-oz. julep cup. Fill the vessel up halfway with crushed ice. Stir until the outside of the vessel is frosted. Top with more crushed ice. Top crushed ice with a dusting of strawberry and raspberry castor sugar and ground pink peppercorns. Garnish with a bouquet of mint. *For the strawberry, raspberry, and mint syrup: In a container (a mason jar works), combine 1 cup of chopped strawberries, 1 cup of chopped raspberries, and a handful of mint. Coat with sugar and allow to sit at room temperature until a syrup forms. Strain the syrup to remove any remaining fruit. Do not heat. *For the strawberry and raspberry castor sugar: Castor sugar (also called baker’s sugar) is superfine but not powdered. To make the fruit-flavored castor sugar, place a handful of frozen organic berries into a clean coffee grinder and grind until it is the same consistency as the castor sugar. Mix the two ingredients. Use a small metal spoon to dust the top of the drink.