Juleps & Margaritas, the Cocktails You Need This Weekend

Allison Maras; Brianna Santellan

These aren't your average julep and margarita cocktail recipes.

You have two reasons to enjoy a cocktail this Sunday, May 5th, because it’s both the Kentucky Derby and Cinco de Mayo. But which will you choose, a julep or a margarita? Let us help you make the decision to have both with the cocktail recipes below.

Bourbon Mint Julep

Ingredients:

2 oz Rabbit Hole Kentucky Straight Bourbon

1 oz Simple Syrup

Mint

Method: Place mint leaves and simple syrup in a Collins glass. Muddle well. Add the bourbon.

Rye Cola Mint Julep

Ingredients:

1 1/2 oz Rabbit Hole Kentucky Straight Rye

1/2 oz Fernet Branca Menta

75 oz Cola Syrup

Garnish: Mint and Toasted Cinnamon

Method: Muddle the Fernet Branca Menta, cola syrup, toasted cinnamon, and mint in a Julep glass. Add crushed ice. Pour bourbon over the ice. Garnish with mint and toasted cinnamon.

Rosé Cider Julep

Ingredients:

4-5 oz Angry Orchard Rosé Cider

1/2 oz Bourbon

1/2 oz Creme de Cassis

1/2 oz Simple Syrup

6-8 Mint Leaves

Method: Muddle mint in the bottom of a Julep Tin. Add the rest of the ingredients and then fill the Julep Tin with crushed ice. Garnish with a lavish mint bouquet.

The Grand Margarita

Ingredients:

3/4 parts Grand Marnier

1 1/2 parts premium tequila

1/2 parts freshly squeezed lime juice

Ice

Lime wheel for garnish

Method: Combine all ingredients and shake over ice. Pour into a Margarita glass.

Steven Bennett

The Grand Raspberry (by the Polo Lounge at the Beverly Hills Hotel)

Ingredients:

1/2 parts Grand Marnier

1 1/2 parts  premium tequila

1/2 parts Lime juice

1/2 parts Raspberry syrup

Method: Mix all ingredients. Pour over ice into a Margarita glass.

Piña-Rita (by The Bar Room)

Ingredients:

1/2 oz Fresh Lime Juice

1/2 oz Coconut Syrup (1:1 Cane Sugar to Coconut Water) 

3/4 oz Fresh Pineapple Juice 

1 1/2 oz Volcan Blanco Tequila

Method: Shake and double strain before serving in a rocks glass rimmed glass with dehydrated coconut milk & volcanic black salt. Garnish with a dehydrated pineapple.

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