Rosemary Lemonade Julep
Prep time
Cook time
Total time
Take a mint julep, sub out for rosemary, add some homemade lemonade and enjoy!
Serves: 12-15
For the Rosemary Simple Syrup:
  • 1½ cups sugar
  • 1½ cups water
  • 8 sprigs rosemary
For the Rosemary Lemonade:
  • juice of 7 lemons (about 1⅓ cup)
  • 1 cup rosemary simple syrup
  • 4 sprigs fresh rosemary (from the simple syrup)
For the Julep:
  • 2 ounces bourbon
  • 2 ounces rosemary lemonade
  • crushed ice
  • 3-4 sprigs fresh rosemary
  • powdered sugar, for dusting
  1. First make your rosemary simple syrup. In a medium sized pot, combine your sugar and water over medium-high heat. Stir until the sugar has fully dissolved, then remove it from the heat, add in your rosemary, and allow it to sit until cooled. The rosemary will infuse into the syrup as it cools. Strain the rosemary from the syrup and set aside to use later.
  2. To make your lemonade, juice 7 lemons to get about 1¼ cup of juice. Add in 1 cup of rosemary simple syrup, taste, and add more syrup if you like (some people like it more tart, others more sweet). Add 4 sprigs of rosemary from when you made the simple syrup to the lemonade and set it aside, or store before using for up to 3 days.
  3. Now you can make your julep. To make one drink, in your glass, combine 2 ounces of bourbon and 2 ounces of rosemary lemonade. To make crushed ice, I just grind ice cubes in my blender, or you can place a bunch of ice cubes in a sealed plastic bag, wrap a towel around it and crush the ice with a rolling pin. Either way, top the bourbon and lemonade with the ice, then garnish with a few sprigs of rosemary and a sprinkle of powdered sugar. There's enough lemonade to make at least 12-15 cocktails. If you're having a party, I recommend just combining equal parts bourbon and lemonade for easy mixing.
Recipe by The Crepes of Wrath at