The 10 Best Kentucky Derby Cocktails

Mint Julep

We can’t talk about Kentucky Derby cocktails without mentioning the most iconic game-day restorative. The Mint Julep became the official drink of the Derby in 1939 and has been synonymous with the horse race ever since. 

The Mint Julep’s backstory may be complex, but this refreshing cocktail is a simple combination of bourbon, simple syrup, and mint served over crushed ice in a chilled Julep cup or rocks glass.

Brandy Daisy

The Daisy category of drinks dates to the mid-1800s, not long before the very first Kentucky Derby took place, and follows a basic formula of spirit, liqueur or syrup, lemon juice, and soda water. This cocktail combines brandy, Yellow Chartreuse, freshly squeezed lemon juice, and a splash of soda water. 

Though Yellow Chartreuse may be difficult to source, an orange liqueur can also work in this drink as a less herbaceous substitute.

Kentucky Mule

This whiskey-based twist on the Moscow Mule substitutes vodka for bourbon and is combined with ginger beer and fresh lime juice. 

The Kentucky Mule, essentially a bourbon highball, is traditionally served in a classic copper mug over ice and has a mint sprig garnish, making it an excellent alternative to the traditional Derby drink. 

Icy Lemon-Ginger Vodka Cocktail

Though the Kentucky Derby is in the first week of May, before summer officially hits, race day is notoriously balmy. Refreshing blended slushy drinks will be especially in demand.

This frozen vodka-based, summer-ready cocktail calls for flavored ice cubes made with frozen ginger syrup. This batch-ahead recipe makes eight cocktails and the lemon-ginger mixture can be frozen for up to a week. 

Maple-Bourbon Smash

This Old Fashioned variation combines bourbon, maple syrup, fresh orange and lemon juices, and Angostura bitters, with a fizzy topper of seltzer. 

Bourbon and maple syrup are a natural pairing, especially for an Old Fashioned riff. A muddled orange wheel with additional fresh lemon and orange juice further brightens the bourbon base, while the Angostura bitters lend aromatic complexity. A splash of seltzer lightens and lengthens this drink for a refreshing option on Derby day. 

Bourbon Tea Julep

The recipe for this black tea riff on a Mint Julep from James-Beard-Award-winning chef and author Alexander Smalls prepares up to six cocktails at a time. 

Bourbon or corn whiskey is first infused with black tea for a hint of tannic bitterness. The cocktail is then shaken over ice with oleo saccharum — a sweet citrus oil syrup — and fresh mint leaves. 

Apricot-Nectarine Julep

This stone fruit take on a Mint Julep is from writer Hannah Selinger. The apricot-nectarine puree in this cocktail can be made ahead and used as a topper for ice cream or other recipes. Combined with bourbon, the roasted stone fruit enhances the notes of vanilla and spice in the bourbon base. Fresh mint leaves and pebble ice help round out this summery Julep.

The Belmont

Belmont Stakes is the oldest of the Triple Crown horse racing events, with horses competing every June in Saratoga Springs, New York.

The Belmont cocktail, from chef and restaurateur Angie Mar of The Beatrice Inn, combines a smoky Islay Scotch Whisky, Galliano liqueur, fresh lemon juice, ginger syrup, and a splash of peach liqueur. Smoky and herbaceous with bright citrus notes and a ginger kick, this complex combination is a cross between the modern classic Penicillin and a traditional Mint Julep.

Ginger Julep

Celebrity chef Bobby Flay’s zesty take on the traditional Julep is a Kentucky Derby favorite. Bourbon blends with a ginger-mint syrup for a spicy kick, and fresh orange juice lends a touch of sweetness and bright citrus. The mint sprig garnish is nod to tradition and brings out freshness from the infused syrup.

Blackberry Mint Julep

The simple addition of blackberries to this Mint Julep variation helps to deepen the flavor profile while lending a touch of bitterness to balance the sweetness. Bourbon, granulated sugar, fresh blackberries, and mint leaves are combined and shaken over ice and then strained through a coarse sieve. The result is a lovely ruby-hued drink that is crush-worthy and summer-ready.