One of the wilder nights of my youth began with Red Bull and vodka cocktails at a bar in Bath, England. While my Swedish hostel-mates were none to pleased to hear me stagger in at 3am, laughing hysterically in my drunk/wired state, I greatly enjoyed playing pool all night in the common area downstairs, then taking a sobering walk around the park as the sun rose, and later quelling a burgeoning hangover with Sally Lunn buns and tea. The Swedes had the last laugh, however: the hostel’s lockout hours forced me to wander around town all day trying desperately to stay awake until we were allowed to return to our rooms later that evening.
I have yet to touch Red Bull since, now that I’m older and… older. But I still get a kick out of caffeinated cocktails now and then, though I tend to reserve them for a little afternoon pick-me-up rather than to fuel late-night antics in foreign countries. These minty bourbon cocktails spiked with powdered green tea do the trick.
The Kentucky Derby is upon us (not literally, I hope) which I know next to nothing about besides the fact that it gives free reign (pun intended) to quaff mint-flavored bourbon at any time of the day (or so I’ve decided). The mint julep, a mixture of mint, sugar, and bourbon, is the signature beverage of the so-called Most Exciting Two Minutes In Sports, where it is traditionally served in a silver cup over crushed ice.
I tried my first genuine mint julep a few years ago during a spring heatwave when Jay and I ventured to Alembic, a fabulous whiskey bar in the Haight district of San Francisco. Temperatures stayed sweltering late into the night, a rare occurrence in these foggy parts and one that warrants late night journeys to whiskey bars for icy cold drinkles. When I took my first sip from the pewter tumbler filled with hand-crushed ice (the bartender wrapped cubes in a towel and went at it with a hammer right then and there), I understood why mint juleps exist. It was like diving into an icy cold lake on a scorching hot day. I would have happily stayed there all night drinking julep after julep, no doubt incurring the wrath of a fatigued bartender. (And this time, there would be no Swedish hostel-mates to object). But we went home and went to sleep instead. (We’re old.)
This iteration is a cross between the classic julep and a drink I’ve tried at a few different bars (not that I go to that many bars anymore) made from green tea, whiskey, and lemon. I was inspired by this too-pretty-for-words Matcha Mint Iced Tea from Love and Lemons and some matcha left over from cookies I posted a million (4) years ago.
Tip #1: don’t drink four-year-old matcha. It’s not so good.
Despite the ancient, bitter matcha, the beverage had promise. I liked the creamy, grassy notes mingling with smooth bourbon, mint, and lemon. So I got some new stuff from our co-op called Sá, which is organic (and can be purchased here). I took a tip from Janine at Love and Lemons and used the less expensive food-grade matcha rather than the pricier ceremonial grade, whose more refined flavor would likely get lost amid the booze and citrus.
I work the matcha into a paste with a bit of water (if you add the water too fast, it clumps up impossibly – I learned this the hard way), muddle fresh mint with sugar to extract its essential oils, add a squeeze of lemon, a bunch of bourbon, and the matcha mixture. Strained over ice, it makes a velvety green drink that I can’t seem to get enough of these afternoons. The sugar rounds out the bitter notes of the matcha, which has a fresh, grassy flavor and manages to taste like a meal; nourishing and substantial. For my non-traditional julep, I used Cyrus Noble Bourbon, which is aged in San Francisco. The creamy matcha blends nicely with this buttery-soft whiskey, the mint and lemon adding a bit of zip to the not-too-sweet drink.
Though not traditional, these cocktails still refresh on a warm spring day…. or night.
And they taste a heck of a lot better than Red Bull and vodka, too.
More Cocktail Recipes:
- Grapefruit, Ginger, and Lemongrass Sake Cocktails
- Nim Nam {Ginger-Vodka Cordial}
- Moroccan Mojitos
- Pomegranate Vodka Cocktail with Lemon & Rosemary
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this matcha mint julep recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Matcha Mint Juleps
Print Recipe / Pin RecipeIngredients
- 2 teaspoons matcha (food grade is fine)
- 3/4 cup cool water
- 1/2 cup lightly packed fresh spearmint leaves, plus a few sprigs for garnish
- 2 tablespoons organic blonde cane sugar
- 1-2 tablespoons fresh lemon juice
- 1/2 cup bourbon whiskey
- ice
Instructions
- Place the matcha in a bowl, and gradually work in a tablespoon of the water drop by drop, stirring constantly, until the matcha is a smooth paste. Gradually stir in the rest of the water.
- Place the mint leaves and sugar in a jar or measuring pitcher, and mash with a muddler (or the back of a wooden spoountil the sugar is dissolved and the leaves are bruised. Stir in 1 tablespoon of the lemon juice, and all of the bourbon and the matcha mixture. Strain the mixture through a fine mesh sieve, pressing on the mint to extract all the good stuff. Taste, adding more lemon if you feel the drink needs it, then pour into two ice-filled tumblers and garnish with a few mint leaves.
Notes
Nutrition
Matcha Mint Juleps
I used Sá organic daily matcha here and Cyrus Noble bourbon, though I suspect any kind of either will work fine. Do make sure your matcha is on the fresh side. If serving these over the more traditional crushed ice, reduce the water in the matcha; crushed ice melts more quickly, diluting the drink. You can shake the cocktail mixture with ice before straining it into the glasses if you want it extra cold.
Makes 2
2 teaspoons matcha (food grade is fine)
3/4 cup cool water
1/2 cup lightly packed fresh spearmint leaves, plus a few sprigs for garnish
2 tablespoons organic blonde cane sugar
1-2 tablespoons fresh lemon juice
1/2 cup bourbon whiskey
ice
Place the matcha in a bowl, and gradually work in a tablespoon of the water drop by drop, stirring constantly, until the matcha is a smooth paste. Gradually stir in the rest of the water.
Place the mint leaves and sugar in a jar or measuring pitcher, and mash with a muddler (or the back of a wooden spoon) until the sugar is dissolved and the leaves are bruised. Stir in 1 tablespoon of the lemon juice, and all of the bourbon and the matcha mixture. Strain the mixture through a fine mesh sieve, pressing on the mint to extract all the good stuff. Taste, adding more lemon if you feel the drink needs it, then pour into two ice-filled tumblers and garnish with a few mint leaves.
These drinks are gorgeous! And I love the idea of adding matcha to a mint julep (a drink that I love dearly already, whether Kentucky Derby season or not).
Thanks, Stephanie! You're clearly a gal after my own heart – with excellent taste in cocktails. ;)
I am in love with your photography – beautiful. Not sure I am a matcha fan in cocktails but it certainly looks fantastic.
Thank you, Lucy! Try it, you'll like it. ;)
I almost licked my screen as I scrolled down your post; your photos are so gorgeous & beyond. I am loving it "here." :)
Too sweet – thank you, Pang. :)
This is awesome. I have two little boys who LOVE the Hulk, and this would be a great treat for a summer day, thanks for sharing!
This just stopped my heart. So freaking beautiful. So freaking delicious sounding! You're a genius!
Aw, thanks!! ::blush::
Tasty! Where did you purchase the glasses? I like the shape. Thank you.
Hi Meilee, I believe I got them at Bevmo a year or two ago. Thanks for the note!
I love this. So Perfect.
Aw, thanks Phi!
Ugh, having had a vodka + red bull on Saturday night for the first time in years and years, I totally appreciate the need for a slightly more grown up drink. This sounds bright + refreshing + very, very drinkable. And that vivid green is just gorgeous.
I hope the drink inspired a fun evening, at the very least. Thanks for the kind words, friend.
Vodka + Red Bull brings back some memories.. mostly the dreadful mornings that followed after drinking too many..LOL This Julep is incredible.. love these photos.
I feel you. Thanks, Erika!
Oh my gosh, HUGE fan of the vibrant greens in these photos!! I just had to stop and say how much I'm loving these dark backgrounds–so perfect for the pops of green! I'm double loving the process shots. Those pouring shots are so lovely :) And haha! Note to self: when you finally do buy matcha, start with a small amount. Your story about the stale matcha reminds me that I think I have a container of at least 2-year old malted milk powder that I should probably use up…
Thanks, Erika! I've been having so much fun playing with the backgrounds and process shots – thanks for the kind words! Ooh, I love malted milk powder. Have you tried the malted ice cream from The Perfect Scoop? (recipe here: http://ruhlman.com/2007/05/david_lebovitzs/) So good!
!!!! That's PERFECT. As soon as I wrote that comment I started brainstorming different things I could make…but none as exciting as that ice cream!!!! On my list to make ASAP! :)
Heck yeah! It's delicious – I made it several years ago. At Bi-Rite creamery here in SF they have a malted ice cream with crushed peanut brittle stirred in that is insane. Also, there's a malted chocolate pecan pie in Four and Twenty Blackbirds Pie Book, though I'm not sure whether it uses malted milk powder or malt syrup (and I had to return my copy to the library, and the one I ordered from Powell's hasn't arrived yet, but you might look into it).
WOW, how gorgeous. I love your beautiful photos.
Aw, thank you, Kathy. :)
Absolutely gorgeous!
Thanks, Kelly!
Really lovely julep! That color is stunning!
Aw, thanks!
Wow, don't even know where to begin! Beautiful color, stunning photos, delicious looking drink! I never thought of adding matcha to julep. I will try this recipe for sure.
Thanks so much for the kind words, Shinee! I hope you love it as much as we do!
You really need to stop it with these pictures and drinks. They're, like, too good.
You need to stop saying such nice things – a girl could get a complex.
Those mint juleps are truly beautiful :). And I can totally relate to your vodka red bull story…except I'm pretty sure there was also some jaggermeister in my case… Never again!
Oh no, not the Jager! Thanks for the sweet note, Denise – so glad to have found your lovely site!
Oh the things we drank when we were younger! These are beautiful Alanna. Makes me wish I had picked up mint from Whole Foods yesterday. Thank you for sharing!
Thank you, Monet!
STUNNING! Gimme, dat, drink.
Aw! Gladly. :)
This is just GORGEOUS, Alanna. And so so genius, too — I can just imagine how well matcha and mint go together. This is too perfect.
Thanks, Cynthia. You would know a thing or two about gorgeous. I love that our two posts are featured on Food52 this week!
I saw this on Pinterest and had to have one in my hand that very same evening. We loved this julep! Thanks for a gorgeous and delicious cocktail. It got all kindsa attention on my Instagram too…. striking color and amazing flavors! Our new summer favorite :)
Oh yay! I'm so glad you liked it! I want to see your instagram pic – tag me? (@the_bojon_gourmet)
I just found this on pinterest and this looks amazing! I just bought a ton of matcha and I was looking around for the perfect recipe to use it in. Your photos are also stunning. Cant wait to make this!
Hi Ally! Thanks so much for stopping by and for the kind words – I hope you love this!
This particular simply halted my personal center. Therefore freaking stunning. Therefore freaking scrumptious sound! You are the guru!
omg! I just love love your blog@! Thanks for inspiration. I am a new blogger and learning everything little by little! have a great day
agata
Hi,
Can’t wait to try this.
I was just wondering what lighting you use for those shots against the dark background? Thanks!
Hi Bryce, I used all natural window light. You can read all about it in this post: https://bojongourmet.com/2014/06/12-things-that-have-helped-my-food/
I am in love with this especially the final photos of it, may I ask what did you use to light this shot while photographing it please?
Thank you! It’s all natural window light, lit from behind and to the side. :)