Kentucky Lemonade Recipe
Bulleit bourbon, fresh mint, simple syrup, lemon juice
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Ingredients
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Cocktail
Optional Simple Syrup (if not pre-made)
Method
Cocktail
Muddle
Place 8 fresh mint leaves in the bottom of a cocktail shaker or mixing glass. Add the simple syrup (0.75 oz). Gently muddle the mint just enough to release the oils and aroma — do not pulverize the leaves (about 6–8 light presses).
Build
Add 2 oz Bulleit Bourbon and 1 oz fresh lemon juice to the shaker with the muddled mint and syrup. Fill the shaker with ice (or add crushed ice) to chill quickly.
Shake
Shake vigorously for about 10–12 seconds until the outside of the shaker is cold and slightly frosted. This chills and dilutes the cocktail to the right balance.
Prepare glass
Fill a Collins glass (or large rocks glass) with crushed ice (about 1 cup). If desired, slap the mint sprig between your hands to release aroma and place it on top of the ice for later garnish.
Strain & Top
Strain the shaken mixture over the crushed ice in the prepared glass. Top with 2 oz chilled club soda (or sparkling water) to lighten the drink. Gently stir 1–2 times to integrate the soda without flattening the carbonation.
Optional Simple Syrup
To make quick simple syrup: combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Heat gently over medium heat, stirring until the sugar is fully dissolved and the mixture is clear. Remove from heat and let cool to room temperature before using. Store refrigerated in a sealed container for up to 2 weeks.