5 Ingredients or Fewer

Elderflower Julep

July  3, 2012
Author Notes

The jumping off point for this is a classic mint julep. I've added grapefruit juice for its balanced sweet-tart-bitterness, and St. Germain elderflower liqueur, because frankly, I'm enamored with it. The resulting concoction is fresh and boozy, and perfect for a hot summer evening. —hardlikearmour

Test Kitchen Notes

You won't need a fancy hat and a copy of the Daily Racing Form to appreciate Hardlikearmour's zingy take on the classic Kentucky cocktail. The time-honored pairing of bourbon and mint turns tangy with the addition of fresh-squeezed grapefruit juice. It's all tempered by the subtle sweetness of the St. Germaine. Top shelf bourbon is a must - we used Ridgemont Reserve "1792" - and if you have a frosted silver mint julep cup to serve it in, so much the better. In any case, odds are you'll enjoy this delightful drink all summer long, not just on the first Saturday in May. —wssmom

  • Serves 2
Ingredients
  • 15 to 20 large spearmint leaves
  • 1 teaspoon honey
  • 3 oz bourbon
  • 2 oz St. Germain
  • 1 1/2 ounces strained grapefruit juice (preferably fresh squeezed)
In This Recipe
Directions
  1. Combine mint and honey in martini shaker. Muddle thoroughly. I use the end of a wooden spoon, as I don't have a proper muddler. You want the mint to exude some juices, and almost form a syrup with the honey so put some muscle in it!
  2. Put 2 to 3 ice cubes into each of two 7 to 8 ounce glasses, and set aside.
  3. Add the bourbon, St. Germain, grapefruit juice, and a handful of ice cubes to the shaker. Shake vigorously for about 15 shakes.
  4. Strain into prepared glasses. Garnish with a mint sprig if you're feeling fancy. Take a deep breath, relax, and enjoy!
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I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.