Blueberry Mint Julep Mocktail Recipe

This mocktail recipe is based on (as you might’ve guessed) the humble mint julep, which is associated with the United States, and the South to be specific. The mint julep is usually a boozy beverage, containing bourbon or whisky, but I’m going to show you how to create a delightfully fruity version today, in mocktail form, with zero alcohol. Oh, and added blueberries. Let’s just get into the blueberry mint julep mocktail recipe, shall we?

Blueberry Mint Julep Mocktail Recipe: Introduction

The original, boozy mint julep was originally served up at the Kentucky Derby, southern United States, and is believed to have originated from the later parts of the 1700s. The beverage has now made its way around the world, enjoyed by many in both cocktail and mocktail forms! Once upon a time, it was prescribed by doctors as a remedy for medical ailments such as vomiting, difficulty swallowing, and other types of ‘sickness of the stomach.’

The original, alcoholic version of the drink mixes sugar (or simple syrup) with water, crushed ice (or shaved ice,) and bourbon. The bourbon is what gives it it’s Southern United States association.

The boozy version is almost always served in what is known as a Julep glass or cup – a stainless steel tumbler. I prefer an old fashioned glass, personally.

Blueberry Mint Julep Mocktail: Ingredients

This list of ingredient will make one blueberry julep mocktail, so remember to double or multiply them if you want to serve up more than one beverage. (Obviously.)

• Ginger ale – 210ml
• Sugar – 1 tablespoon
• Blueberries – 15 to 20 (fresh or frozen)
• Mint leaves – 5 or 6
• Lime wedges – 4
• Ice – crushed, to fill glass

Spearmint is the preferred type of mint leaves in Kentucky, but you can use whichever one you prefer. You can use any kind of ginger ale/beer, and you’ll probably need less than the average can or bottle. You just need enough to fill the glass (that’s already been filled with the main cocktail ingredients and ice.)

Blueberry Mint Julep Mocktail: Equipment and Tools

I like to drink this mocktail out of an old-fashioned glass, but there are no real rules. You can make a pint of it, serve it up in sherry glasses, or whack it in champagne flutes. Use your favourite glass, that’s my advice.

You will need the following bits and pieces to whip up this fruity non-alcoholic drink:

• Glass
• Muddler
• Cocktail mixer
• Glass/tumbler

If you don’t have a cocktail mixing set, use a recycled jam or sauce jar. Just make sure you point the jar away from you when you open it in case there’s any fizz.

In case you’re not a cocktail connoisseur, a muddler is essentially what mushes the ingredients together, allowing the juice and flavours to come out and infuse the rest of the drink.

You will find all the things you need to make pretty much all cocktails with a cocktail mixing set. You’ll find a complete guide of the different cocktail tools right here: A-Z Guide to Cocktail Making Tools.

Blueberry Mint Julep Mocktail: Steps

I’ve broken the recipe down into little steps, mostly because that’s what I find easiest to read. Without any further fluster, here’s how to make a blueberry mint julep mocktail.

1: Chill Your Glass

I like to chill glasses before I pour cocktails or mocktails into them, just to make sure everything’s nice and cool. To do this, just fill the glass (or glasses) with ice. When you’re ready to pour the drink in, pour out the ‘old’ ice before then adding the ‘new’ and fresh ice.

2: Add and Mix

Grab your cocktail mixer, shaker, or jar, and throw in the mint leaves, blueberries, sugar, and wedges of lime. Pop the lid on, then give it a really good shake. Think of it as an arm exercise and shake until you can’t shake anymore. This will crush everything and infuse the flavours of the fruits and mint into the ginger ale.

Note: do not add the ginger ale to the mixer or shaker.

3: Ice Switch

If you had ice in your glass to chill it, now is the time to pour it out. Once you’ve thrown the old ice out, it’s time to add new, crushed ice to start off your non-alcoholic cocktail.

4: Lump Separation

If you’re using a jar or other kind of mixer/shaker rather than an actual cocktail shaker, you’ll need to find something to separate the liquid from the lumpy bits. A sieve is the best thing for this, but you can also use muslin or other types of kitchen cloth to strain the mixture. Essentially, you just need to make sure that your drink has just drink and no bits in it.

Pour your non-lumpy drink into your glass full of crushed ice.

5: Ginger Ale Time

It’s now time to add the ginger ale to the mixture. All you need to do is pour it over the drink, in the glass, until there’s just enough room left for a little garnish. If you’ve got enough left for a second drink, whack the ginger beer/ale in the fridge and use it the next time you fancy a blueberry mint julep mocktail!

6: Garnish and Serve

It is now time to add the garnish to the glass. You can get as creative (or non-creative) as you like at this point, but if you want to keep things somewhat traditional and easy, add a few lime wedges and mint leaves.

And you’re done. You can drink it, serve it, do whatever you want with it. I’d recommend drinking it, personally, but you do you.

The End

That’s it, folks. You’ve completed the recipe (is that a thing?) and it’s now time for you to make and try it. As always, I’d love to know what you think. You can find Buzzy Kitchen on Facebook and Pinterest.

You can also find more mocktails and non-alcoholic beverages right here:

• Screwdriver Mocktail Recipe
• Passion Fruit Martini Mocktail Recipe
• Blue Frozen Margarita Mocktail