You don’t need booze to have a refreshing adventure—just mix up this Non-Alcoholic Mint Julep recipe and get ready for fun!
I was at Churchill Downs, excited and ready for the spectacle of the Kentucky Derby. Through a connection of a friend of a friend of a friend of a friend of a friend, I managed to have what can only be described as first-class access. I was able to wander the track, stables, and grounds at my leisure, and all the drinks and snacks I could stuff into my mouth were free. Not all at once, of course, I’m a tad more sophisticated than that.
Dressed in a white dinner jacket and black bowtie, I felt sharp and cool. Sniffing at the red rose I placed in my lapel, I was quickly reminded of the thorns I didn’t remove from its stem. The crowd began to grow, and the electricity of the races to come could be felt all around. It was time to head trackside and stake out one of the best seats anyone could possibly have.
“You there!”
It was a familiar and villainous voice that made my blood run cold. I turned to see a tall, gaunt figure with the diamond-encrusted eyepatch coming my way. With his top hat, he stood eight feet tall. I was frozen as he reached me, glowering into my soul with his one devilish eye. “Don’t I know you? From Monte Carlo?”
The game of Go Fish! My number was up. “Look behind you, a three-headed monkey!” I yelled while pointing past him.
He turned. “Really? Where?”
I couldn’t believe my luck as I ran away through the crowd. I ducked into the first place I came across… one of the kitchens. Mercifully, it was empty. But my pursuer was hot on my tail. All I could do was don the nearest chef’s hat and coat and hope for the best. He entered then scanned the room. He addressed me: “I’m looking for an idiot.”
I tried to be as cool as possible, affecting my voice so he wouldn’t recognize me. “You’ll have to keep looking, sir.” I smiled. He did not.
“We’ll see. Make me a cocktail.”
“But sir, I’m a chef….”
“And today you are also a bartender. Make me a drink.” I got to work, looking around for what could make the obvious tipple of the day.
“A Mint Julep for the gentleman, yes?”
“Fine. But no alcohol! After my 114th birthday, I swore off the stuff.”
He looked pretty good for his age. “Doctor’s orders?” I asked.
“My doctor is dead.”
I searched the fridge, finding a pitcher labeled Fresh Lemonade. Perfect. Plenty of ice in the freezer, check. A plethora of silver Julep mugs were in almost every cabinet, so no problem there. But it looked as though I had to make the mint-infused simple syrup from scratch. I grabbed some fresh sprigs of mint that seemed to magically appear, as well as the sugar and filtered water I needed to boil them with. In my chef’s outfit, I almost felt like the real thing, clattering around with pots and pans. Someone was not amused.
“What in the wide world of sports are you doing?!” he demanded.
“Well, sir, this recipe requires infused mint syrup to make it a perfect virgin Julep, for I must boil these ingredients together, let them cool for, hmmmmm, about an hour, and then I’ll drizzle that over this freshly squeezed lemonade….”
“Bah!” he exclaimed and strode toward me like a dark wind, getting right in my face. “I’ll be back in an hour for the Julep. And a quiche.”
He turned and stormed out. I made his drink, then went in search of eggs for his quiche.
What is the Best Alcohol to Use to Make a Non-Alcoholic Mint Julep?
The best alcohol to use in this cocktail is no alcohol at all. Not one drop, not even the slightest bit. I recommend making some freshly squeezed lemonade or purchasing an organic style from your local grocery store. Farmer’s markets often have some fresh options available. I have a soft spot for pink lemonade and will usually use that in this recipe.
Ingredients
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon fresh mint leaves finely chopped
- 2 cups crushed ice
- 1/2 cup lemonade
- Fresh mint sprigs for garnish
Instructions
- In a small saucepan, combine the water, granulated sugar, and chopped mint leaves. Heat the mixture over medium heat, stirring continuously until the sugar has completely dissolved and the mixture comes to a boil.
- Remove the saucepan from the heat and allow the mint syrup to cool for about 1 hour. Once cooled, strain the syrup to remove the mint leaves.
- Fill two cups or chilled goblets with crushed ice. Pour half of the lemonade into each cup.
- Drizzle the mint syrup over the lemonade and ice, dividing it evenly between the two cups.
- Garnish each cup with a sprig of fresh mint and add a straw. Serve immediately and enjoy the refreshing taste of your homemade Alcohol-Free Mint Julep.
Nutrition
FAQs & Tips
A silver or pewter Julep cup, filled with ice and garnished with some sprigs of mint will keep your mocktail crisp and cold.
Yes. Combine the ingredients together and store in a covered pitcher in your fridge for a few days. Stir and pour over ice when ready to serve.
At 128 calories, you can enjoy more than a few of these tasty concoctions the next time you’re at the races.
If he did, I wouldn’t know. I was long gone by that point. I also drank his Julep and ate his quiche.
Similar Drinks to the Non-Alcoholic Mint Julep
If there’s a lot on your plate, a relaxing boozy beverage might not be your speed. But don’t worry, there’s plenty of virgin cocktails, mocktails, and non-alcoholic versions of many of the world’s popular tipples. Twist & Toast has a nice variety of these for you to make at home, with more being added all the time.
- Virgin Margarita – Delicious and alcohol-free, you’ll love the sweet and tart flavors of this summertime favorite.
- Virgin Miami Vice – Roll up those sleeves, put the top down, and enjoy a smooth, booze-free treat.
- Virgin Pina Colada – If you like Pina Coladas but do not like hangovers, this recipe is for you.
- Virgin Mojito – Minty, tart, and non-alcoholic, you’ll be the life of the party without winding up with a lampshade on your head.
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