• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Drinks
    No ratings yet

    Muscovado Mint Juleps

    By Alanna Taylor-Tobin on Apr 23, 2015 (updated Feb 11, 2020) / 35 Comments Jump to Recipe

    Classic mint juleps get an update with molasses-y muscovado sugar and lime. Adapted from Brown Sugar Kitchen.

    refreshing Muscovado Mint Julep

    Now that its spring, we're finally getting a winter in San Francisco. Karl the Fog (yes, our fog has a name... and instagram account) has been hanging around most days, blowing chilly sea air inland. I'm glad he's back – I mist him! (SF humor.) In addition to getting to flaunt my favorite boots and scarves, I especially love foggy days for taking pictures. The fog makes the sky like a huge softbox, diffusing the sunlight, bringing forward colors, and creating delicate shadows. Plus Karl keeps my kitchen cool for baking.

    mint and sugar on table

    But Karl or no, it's never too cold for a mint julep, the refreshing beverage of choice of the Kentucky Derby, which takes place the first weekend in May. A mixture of bourbon and mint, gently sweetened and poured over packed, crushed ice, mint juleps are essentially boozy snow cones. (Also: boozy snow cones.)

    mint

    This variation of the classic drink comes from Brown Sugar Kitchen, an epic eatery in West Oakland famous for slinging such Southern delicacies as chicken and waffles, shrimp and grits, and buttery biscuits to hungry brunch-goers.

    mint dropped into jug

    Though I must come clean: I have yet to actually go to Brown Sugar Kitchen. It's hard to get my hungry butt to the East Bay for brunch when I live a hilly stroll from Plow. But! I do have the cookbook, gifted to me by my brother and sister-in-law (who know me too well) for my birthday last year. We stopped by for dinner, and I watched Sheila dress a huge salad with something creamy and delicious-looking. She said casually, "Oh, the recipe's from this book." Then my brother handed me a brown sugar mint julep. "Oh, it's also from that book," he mentioned.

    mint in blender

    I sipped, I paged through the book, I ogled sweet potato scones with brown sugar icing, and I pondered whether I should order the book right then and there or wait until I got home.

    liquid poured into cocktail

    Then my brother handed me a wrapped gift. I opened it, and it was the book.

    cocktail

    It was the best thing that ever happened to anyone.

    hand holding Muscovado Mint Julep

    Aside from these juleps, which we've been loving ever since. They get a simple update from muscovado sugar and citrus juice (they use lemon but I prefer lime) to embody their California roots. First you make a simple syrup with muscovado sugar and tons of fresh mint, then you crush more mint which you shake with the syrup, some bourbon, and lime juice. Pour it over crushed ice and you'll have yourself one heckuva refreshing cocktail. This one gets the balance of flavors just right to my taste: not too sweet, plenty minty, with an extra hit of flavor from the deep, dark muscovado sugar. When I'm too hurried to crush ice in the blender, I pour the julep over cubed ice and top it off with fizzy water.

    straw in Muscovado Mint Julep
    close up of Muscovado Mint Julep
    sipping Muscovado Mint Julep

    Either way, mint juleps make me happy. So do cookbooks.

    Muscovado Mint Julep in glass

    More Cocktail Recipes:

    • Matcha Mint Juleps
    • Mumbai Mules
    • One for the Money
    • Grapefruit, Ginger + Lemongrass Sake Cocktails

    *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 muscovado mint julep recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Muscovado Mint Juleps

    Print Recipe Pin Recipe
    Classic mint juleps get an update with molasses-y muscovado sugar and lime.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Total: 5 minutes minutes
    Servings: 1 drink

    Ingredients

    Muscovado Mint Syrup (enough for many drinks):

    • 1 cup light or dark muscovado (or brown)sugar (7 ounces / 200 grams)
    • 1 cup water
    • leaves from 1 large bunch mint (1 cup packed)

    The Julep (makes 1):

    • several mint leaves, plus one or two pretty sprigs for garnish
    • 1/4 cup bourbon (such as Elijah Craig or Four Roses)
    • 2 tablespoons muscovado mint syrup (above)
    • 1 1/2 teaspoons fresh lime juice
    • ice (crushed if you like)
    • sparkling water (optional, if using cubed ice)
    Prevent your screen from going dark

    Instructions

    Make the syrup:

    • In a medium pot, bring the sugar and water to a simmer, stirring to dissolve the sugar. Remove from the heat and add the mint. Cover and let steep 20 minutes. Strain the syrup through a fine-mesh sieve and into a heat-proof container. Let cool. Cover and chill until cold, 2 hours. (Can be made up to a few weeks ahead and stored airtight in the refrigerator.)

    Make the juleps:

    • Place the mint leaves in a cocktail shaker or jar and crush lightly. Add the bourbon, muscovado syrup, lime juice, and a few ice cubes. Stir or shake until cold, 30 seconds, then strain into a glass packed with crushed ice. Top with more crushed ice, garnish with the mint sprig, and serve. (If using cubed ice, top the drink of with a spritz of fizzy water.)

    Notes

    Adapted from Brown Sugar Kitchen.
    I recommend a smooth bourbon for these drinks. Elijah Craig is quite affordable and tastier than other bourbons in its price range. Four Roses comes recommended by Brown Sugar Kitchen.
    I've made the syrup with both an unrefined muscobado sugar by Alter Eco, and a light muscovado sugar. Light or dark brown sugar will work, too; the darker the sugar, the more lovely molasses flavor and deep color the finished drink will have.
    For an extra floral variation, try the vanilla version below. 
    Variation: Muscovado Vanilla Mint Juleps
    Add half of a vanilla bean to the syrup along with the sugar.
    Nutritional values are based on one drink.

    Nutrition

    Calories: 252kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 37mgFiber: 1gSugar: 29gVitamin A: 215IUVitamin C: 3.9mgCalcium: 12mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Muscovado Mint Juleps

    Adapted from Brown Sugar Kitchen

    I recommend a smooth bourbon for these drinks. Elijah Craig is quite affordable and tastier than other bourbons in its price range. Four Roses comes recommended by Brown Sugar Kitchen. I've made the syrup with both an unrefined muscobado sugar by Alter Eco, and a light muscovado sugar. Light or dark brown sugar will work, too; the darker the sugar, the more lovely molasses flavor and deep color the finished drink will have. For an extra floral variation, try the vanilla version below. 

    Variation: Muscovado Vanilla Mint Juleps
    Add half of a vanilla bean to the syrup along with the sugar.

    Muscovado Mint Syrup (enough for many drinks):
    1 cup (7 ounces / 200 grams) light or dark muscovado (or brown) sugar
    1 cup water
    leaves from 1 large bunch mint (1 cup packed)

    The Julep (makes 1):
    several mint leaves, plus one or two pretty sprigs for garnish
    1/4 cup bourbon (such as Elijah Craig or Four Roses)
    2 tablespoons muscovado mint syrup (above)
    1 1/2 teaspoons fresh lime juice
    ice (crushed if you like)
    sparkling water (optional, if using cubed ice)

    Make the syrup:
    In a medium pot, bring the sugar and water to a simmer, stirring to dissolve the sugar. Remove from the heat and add the mint. Cover and let steep 20 minutes. Strain the syrup through a fine-mesh sieve and into a heat-proof container. Let cool. Cover and chill until cold, 2 hours. (Can be made up to a few weeks ahead and stored airtight in the refrigerator.)

    Make the juleps:
    Place the mint leaves in a cocktail shaker or jar and crush lightly. Add the bourbon, muscovado syrup, lime juice, and a few ice cubes. Stir or shake until cold, 30 seconds, then strain into a glass packed with crushed ice. Top with more crushed ice, garnish with the mint sprig, and serve. (If using cubed ice, top the drink of with a spritz of fizzy water.)

    Muscovado Mint Julep

    You might also like...

    Summer
    « Superfood Chocolate Crispy Treats {gluten-free, vegan, refined sugar-free}
    You Make Me Feel Like A Natural Woman: 42 Healthier Mother's Day Brunch Recipes »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Sarah @ Snixy Kitchen says

      April 23, 2015 at 7:01 am

      I've ALSO never been to Brown Sugar Kitchen, but I leafed through the book when my mom and I popped into B Side Bakery a few weeks ago - YUM. Now that I know you own the book, I want to come over for basically that same dining experience your brother and sister-in-law gave you. Where do I sign up? These photos are stunning - as are you:)

      Reply
      • Alanna says

        April 27, 2015 at 10:46 pm

        Clearly a Brown Sugar / B Side date is well in order! How do we make a GF version of their sticky buns?! xoxo

        Reply
    2. london bakes says

      April 23, 2015 at 8:31 am

      I love the idea of the muscovado in these cocktails - it's one of my favourite sugars to use when I'm baking but I've never considered it in boozy applications. Making these asap!

      Reply
      • Alanna says

        April 27, 2015 at 10:44 pm

        Muscovado is seriously tasty stuff, and I'm sure you'll love it in these, too. Off to troll your site for muscovado recipes. ;)

        Reply
    3. Katrina @ Warm Vanilla Sugar says

      April 23, 2015 at 2:56 pm

      It's mid-day and I could still go for a big glass of this because WHY NOT?! This drink is gorgeous!

      Reply
      • Alanna says

        April 27, 2015 at 10:43 pm

        I can't think of any good reason! Thanks Katrina!

        Reply
    4. Tessa | Salted Plains says

      April 23, 2015 at 3:33 pm

      Yes! You always have the best cocktails and this one is right up my alley. Love the use of muscovado here. Beautiful!

      Reply
      • Alanna says

        April 27, 2015 at 10:42 pm

        Aw thank you Tessa! I'm such a fan of all your posts. <3

        Reply
    5. justputzing says

      April 23, 2015 at 8:57 pm

      I think we might be the same person, Alanna - this is the second drink recipe in a row we've both posted :D :D :D Yours looks suuuuper delicious

      Reply
      • Alanna says

        April 27, 2015 at 10:42 pm

        I know, right?! We're obviously soulmates... or at the very least drinking buddies. :)

        Reply
    6. Laura (Tutti Dolci) says

      April 23, 2015 at 9:29 pm

      So gorgeous, I want to sip on one of these juleps while I sit by the pool and watch the world go by ;).

      Reply
      • Alanna says

        April 27, 2015 at 10:38 pm

        Well that sounds pretty darn dreamy. Thanks Laura. :)

        Reply
    7. kankana says

      April 24, 2015 at 8:36 am

      Of course fog is SF is way too famous, but an instagram account !! That's funny LOL

      Reply
      • Alanna says

        April 27, 2015 at 10:38 pm

        Haha, agreed. :)

        Reply
    8. Kimberly/TheLittlePlantation says

      April 24, 2015 at 9:10 am

      I love how bright and beautiful and inviting this looks.
      Plus it's lovely to see you in the picture too.
      Thanks for sharing.

      Reply
      • Alanna says

        April 27, 2015 at 10:38 pm

        Aw, thank you so much! My pleasure of course. :)

        Reply
    9. Alanna @ One Tough Cookie says

      April 24, 2015 at 12:33 pm

      These look so refreshing! It's seemingly a second autumn here in Toronto too, with weather far more like October than April, but these give me something to look forward to for when it actually gets warm! Also, I love that your smiling self made it into these photos! xo

      Reply
      • Alanna says

        April 27, 2015 at 10:30 pm

        Aw, thank you Alanna!! Oh I'd love to visit Toronto one day. (Some of my photos grace the walls of Loaded Pierogi over there.) I hope it warms up soon!

        Reply
    10. Laura (Blogging Over Thyme) says

      April 24, 2015 at 12:45 pm

      Aghhh!! That pour shot is unbelievable. Can you believe I've never had a mint julep, what the heck?! Need to remedy that IMMEDIATELY.

      Reply
      • Alanna says

        April 27, 2015 at 10:28 pm

        Ah thank you Laura! I'll make you one if you bring some of those amazing grilled polenta bites to go with. ;)

        Reply
    11. Alissa | The Solstice Table says

      April 24, 2015 at 4:37 pm

      Seriously Gorgeous! I know what I'm making for cocktails tonight!!!

      Reply
      • Alanna says

        April 27, 2015 at 10:27 pm

        Yay!!!

        Reply
    12. sasha swerdloff says

      April 24, 2015 at 4:56 pm

      Beautiful light! And these sound right up my alley! Yum!

      Reply
      • Alanna says

        April 27, 2015 at 10:27 pm

        Aw, thank you Sasha!

        Reply
    13. Carla says

      April 24, 2015 at 8:55 pm

      1. You are most adorable.
      2. You should just start admiring your brother's things more often- who knows what is wrapped up waiting for you?
      3. MUSCOVADO SIMPLE SYRUP?!

      Reply
      • Alanna says

        April 27, 2015 at 10:26 pm

        Aw, thank you!! Hm, he does have an awfully cute six-year-old daughter...

        I've got loads of syrup so come on over for a drinkle any time!!

        Reply
    14. carey says

      April 25, 2015 at 12:57 pm

      That has got to be the best way to give someone a cookbook, ever.

      Drinks: delicious. You: adorable. :) I'm dying for some slightly warmer weather so icy drinks don't make me shiver from the inside out. (Although our cold, rainy days here have also been perfect for photography!)

      P.S. I'm doing that masochistic thing where I ogle the menu of a place on the other side of the country at 9am while I'm over-caffeinated and hungry. Soft scrambled eggs, swap out the toast for avocado toast minus the pickled onions and egg + side of bacon + grapefruit juice (+ convincing someone else to order the market fruit side so I can pick at that). Omg I need to go eat breakfast.

      Reply
      • Alanna says

        April 27, 2015 at 10:25 pm

        Ah well, the grass is always greener, right? (Except in CA because DROUGHT.) I always get the soft scramble at Plow and I'll do so while I breakfast with Nicole tomorrow. Can't you hop on a plane and join us??

        Reply
    15. Laura says

      April 26, 2015 at 3:29 am

      I've been to Brown Sugar Kitchen, though (regrettably) never had their mint juleps! Your photos are stunning. This is a definite must try!

      Reply
      • Alanna says

        April 27, 2015 at 10:23 pm

        Take me with you next time and we'll drink all the juleps! :)

        Reply
    16. Aysegul Sanford says

      April 26, 2015 at 2:29 pm

      Hey Alanna.. You did it, once again! Gorgeous photos as usual.
      I want to reach into my computer screen and get a sip. For real!
      I hope you guys will get some sun soon.
      Sending you lots of Caribbean sunshine! Cheers!

      Reply
      • Alanna says

        April 27, 2015 at 10:15 pm

        Aw, thank you Aysegul! The sun must have listened to you because it's warm warm warm today. Perfect for an icy cocktail. ;)

        Reply
    17. Ellie says

      April 26, 2015 at 11:31 pm

      Drooling over the photos as much as I am over the beautiful hue of this drink!!!!!! Me thinks you should post more photos with you in them! It's so sweet and fun. :)

      Reply
      • Alanna says

        April 27, 2015 at 10:14 pm

        Awwww, thank you Ellie! I had such fun taking these. :)

        Reply
    18. opinionated alchemist says

      April 08, 2018 at 4:27 am

      Beautiful pictures - and an astonishing presentation - and it looks also very tasty. Only problem is, that in my playbook, this ain’t a julep.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gluten-Free Gingerbread Cake (Moist & Floofy!)
    • Velvety Goat Cheese Cheesecake with Gluten-Free Crust
    • 30-Minute Poached Pears (with Wine or Tea)
    • Gluten-Free Oatmeal Cookies (Raisins or Chocolate Chips)
    • Chai-Spiced Gluten-Free Pear Cake

    You might also like...

    Footer

    Instagram

    This gluten-free gingerbread cake has an addictive This gluten-free gingerbread cake has an addictively moist and springy crumb thanks to a magical blend of @bobsredmill gluten-free flours: almond flour, sweet rice flour, oat flour, and tapioca flour. 

It’s so easy to make with one bowl and a whisk, and you can have it in and out of the oven in 45 minutes.

Perfectly spiced with ginger, cinnamon, and allspice, this cake gets rich flavor from a touch of molasses for the quintessential gingerbread vibe. 

Top it with swirls of whipped mascarpone for a dreamy finish.

Want the recipe? Just comment “gingerbread cake” and I’ll DM it directly to you. 

#gingerbread #gingerbreadcake #almondflour #almondflourrecipes #glutenfreebaking
    This dreamy gluten-free pumpkin tart looks like it This dreamy gluten-free pumpkin tart looks like it came from a fancy-pants bakery but it's secretly easier to make than pie. 

The GF almond flour crust is so simple to make. Just whizz the flours and cold butter together in a food processor until crumbly, press the crumbs into a tart pan, and parbake. No chilling or rolling required. 

Next, whisk together the filling ingredients, pour the custard into the crust, and bake. 

Top it with whipped crème fraîche, a drizzle of maple syrup, and some toasted chopped nuts for a pretty finish.

💫 If you'd like the recipe, just comment "pumpkin tart" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#pumpkintart #pumpkindessert #almondflour #almondflourrecipes #glutenfreetart #glutenfreebaking #glutenfreebakingrecipes
    I've got your mid-week treat right here! These cre I've got your mid-week treat right here! These creamy pumpkin pie bars are gluten-free, vegan, and refined sugar-free.

They start with an almond flour shortbread crust. Next comes a filling made in the blender that's set with a secret ingredient. Top with billows of whipped coconut cream (or thick coconut yogurt such as @culinayogurt), toasted pecans, and a grating of nutmeg. So cozy! 

Want the recipe? Just comment "pumpkin bars" and the recipe will be DMed straight to you via magic. 

Bojon appétit, my sweets! 

#pumpkinspiceeverything #pumpkinpiebars #pumpkindessert #glutenfreebaking #veganbombs #plantbasedbaking
    Sharing my top 5 tips for great gluten-free pumpki Sharing my top 5 tips for great gluten-free pumpkin pie: 🥧

1. Keep the butter cold and in large pieces for a flaky crust. I prefer @vermontcreamery  cultured butter for its high fat content and clean, rich flavor.
2. Use rich and tangy Vermont Creamery crème fraiche in the filling instead of evaporated milk
3. Parbake the crust and brush it with egg white to keep it crisp
4. Bake the pie until just set so the filling stays smooth and creamy
5. Top it with whipped crème fraîche 

For the full GF pumpkin pie recipe, comment “pumpkin pie” and I’ll DM it your way. 🥧

Bojon appétit! 

#pumpkinpie #glutenfreebaking #pumpkinspice #pierecipes
    Halloween candy consumed: 0 GF oatmeal cookies eat Halloween candy consumed: 0
GF oatmeal cookies eaten: too many to count 😸

Last week I shared a recipe for gluten-free oatmeal cookies made with almond flour, and today I'm sharing a more classic gluten-free oatmeal cookie recipe made with oat and sweet rice flours. 

These cookies taste like a classic (wheaty) oatmeal cookie, with sweet rice and tapioca flours adding hefty chew and oat flour adding floof and nutty notes. 

Toasting the oats first is the secret to building layers of flavor in the dough.

Stir in some melty chocolate chunks (shown here) or flavor them with cinnamon, nutmeg, and plump raisins for a cozy treat - you do you!

Want the recipe? Just comment "oatmeal cookies" and I'll DM it to you! 

#oatmealcookies #glutenfreecookies #bakingcookies
    Crinkle-top gluten-free ginger molasses cookies ✨

My favorite fall cookies, 10 years running! Thanks to a blend of sweet rice, oat, and tapioca flours, they're incredibly moist, chewy, and tender in a way that glutenous cookies can only wish for. No xanthan gum required. 

A generous pour of dark molasses keeps them soft for days, while adding deep, rich coffee notes that play off cinnamon, ginger and black pepper. 

Rolling them in sugar and baking on the top rack of the oven creates the pretty, sparkly crinkles on top. Little pillows of spicy love!

Comment "ginger cookies" and I'll DM you the recipe. 

Bojon appétit my sweets!

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack