Blue Ribbon Julep Recipe

Cook syrup

Combine 1 cup blueberries, 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer.

Simmer 6–8 minutes, crushing berries with the back of a spoon to release juices, until mixture is thickened and syrupy.

Remove from heat, stir in 1 tsp fresh lemon juice, then let cool slightly.

Strain syrup through a fine mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Discard solids or reserve for another use. Chill before using. Syrup yields about 6 oz; store refrigerated up to 10 days.

In a mixing glass or julep cup, place 6 fresh blueberries and 6 fresh mint leaves.

Add 0.75 oz blueberry syrup and 0.75 oz fresh lemon juice to the glass.

Gently muddle the blueberries and mint 6–8 times — just enough to bruise the mint and crush the berries to release aroma and color, avoid pulverizing the mint leaves to prevent bitterness.

Add 2 oz Buffalo Trace Bourbon to the mixing glass, then fill the glass with crushed ice to the top.

Using a bar spoon, stir briefly (6–8 seconds) to chill and slightly dilute the drink and distribute flavors.

Top with 2 oz club soda, giving a gentle lift with the spoon to incorporate (do not over-stir to preserve effervescence).

Spoon or pack additional crushed ice on top to create a mound if desired.

Garnish with a sprig of fresh mint (slap the sprig between your hands to release oils) and 3–5 fresh blueberries on a pick or dropped on top.

Serve with a short straw. Encourage sipping and occasionally stirring to keep blueberries distributed.