Ginger Julep

Bobby Flay's gingery take on a Southern julep is fresh and lively. The ginger-mint syrup adds a little spice to this classic cocktail, and the fresh orange juice brings the perfect touch of citrus.

Ginger Julep
Photo: © Michael Crook
Active Time:
7 mins
Cool Time:
1 hrs
Total Time:
1 hrs 10 mins
1 serving


Ginger-Mint Syrup

  • 1 1/4 cups sugar

  • 1 1/4 cups water

  • 1/4 pound fresh ginger, peeled and finely chopped

  • 1 (3-inch) piece orange peel

  • 1/4 cup lightly packed mint leaves


  • 1 1/2 ounces bourbon

  • 1 1/2 ounces fresh orange juice

  • 1 tablespoon Ginger-Mint Syrup

  • Crushed ice, for garnish

  • Mint sprig, for garnish


Make the Syrup

  1. In a small saucepan, bring the sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and add the ginger, orange peel, and mint. Let the syrup cool completely, 1 hour; strain through a fine sieve before using.

Make the Cocktail

  1. In a chilled julep cup or glass, combine the bourbon with the orange juice and Ginger-Mint Syrup and stir well. Fill the cup with crushed ice and mix, spinning with a swizzle stick or bar spoon. Top with additional crushed ice and garnish with the mint sprig.

Make Ahead

The Ginger-Mint Syrup can be refrigerated for up to 1 month.

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