Kentucky Derby Mini Mint

Last spring, my neighbor knocked on the door with an invitation to a Kentucky Derby watch party, and I panicked realizing I had nothing to serve besides the usual suspects. She casually mentioned her kids would be there, which meant no cocktails, and something clicked—why not reimagine the mint julep without the bourbon? I raided my garden for mint that afternoon, and by evening, I'd created these little gems that somehow felt more celebratory than the traditional version.

That Derby party turned out to be the moment everyone stopped asking if I had anything stronger and started asking for the recipe instead. A grandfather who'd been drinking mint juleps for sixty years took a sip and got quiet for a second, then smiled. He said the mint tasted like his grandmother's kitchen, and the ginger ale brought something unexpected he couldn't quite name. That's when I knew this wasn't just a kids' drink—it was something real.

Ingredients

• Water: The foundation of your mint syrup, and using cold filtered water if you have it makes a noticeable difference in clarity.
• Granulated sugar: Dissolves cleanly without the cloudiness that honey or brown sugar might bring.
• Fresh mint leaves: Pick them on the day you're making the syrup if possible, and lightly pack them rather than crushing—bruised mint releases bitter oils that sneak into your drink.
• Freshly squeezed lemon juice: Never use bottled; the brightness matters here and you'll taste the difference immediately.
• Crushed ice: Not cubed—crushed ice melts slightly as you build the drink and helps the flavors marry together.
• Chilled ginger ale: The real hero that ties everything together; keep it cold and open it just before serving so the carbonation stays lively.
• Fresh mint sprigs and lemon slices: These aren't just pretty—the mint releases aroma with the warmth of your hands, and the lemon catches the light.

Instructions

Make your mint syrup with intention:

Combine water and sugar in a small saucepan and heat over medium, stirring occasionally until the sugar completely dissolves—you'll see the cloudiness vanish. Add your mint leaves and let the whole thing simmer gently for just one minute, no more, then pull it off the heat and let it steep undisturbed for ten minutes while the mint flavor deepens.

Strain and cool the syrup completely:

Pour the syrup through a fine mesh strainer, pressing gently on the mint to release the last of its flavor, then discard the leaves. Set the syrup aside to cool to room temperature, or chill it in the refrigerator if you're in a hurry—warm syrup will melt your ice too quickly.

Combine syrup and citrus in your pitcher:

Pour the cooled mint syrup into a pitcher and add your fresh lemon juice, stirring well to blend them evenly. This base is your insurance policy—it won't separate, and you can make it hours ahead if needed.

Build each mocktail with care:

Divide crushed ice among your six mini julep cups or small glasses, filling them about three-quarters full. Pour the mint syrup and lemon mixture over the ice until each glass is about halfway filled, letting the liquid cascade down and chill.

Top with ginger ale and garnish:

Pour chilled ginger ale slowly over each drink, stirring gently with a short straw as you pour so everything combines without losing the fizz. Crown each mocktail with a fresh mint sprig and a thin lemon slice, then serve immediately while everything is still cold and crisp.

Save

What surprised me most was how this drink became a conversation starter, the way people would hold the cold glass and take their time with it instead of gulping it down. There's something about the ritual of a proper drink—even without alcohol—that makes an ordinary afternoon feel special.

Making Mint Syrup Ahead of Time

One of the kindest things about this recipe is that you can prepare the mint syrup up to three days in advance and keep it in a sealed jar in the refrigerator. This means on party day, you're just mixing, pouring, and garnishing—no stress, no last-minute simmering. I've found that cold syrup actually tastes slightly more refined than room-temperature syrup, possibly because the flavors have time to settle.

Flavor Variations Worth Exploring

Once you master the basic formula, you can play with it without guilt. Substitute half the lemon juice with fresh lime juice for a more tropical lean, or add a whisper of lavender to the syrup if you want something floral and unexpected. Some folks have told me they've added a pinch of fresh ginger to the syrup while it's heating, which adds warmth that plays beautifully against the cooling ginger ale—it sounds odd but trust it.

Serving Suggestions and Pairings

These mini mocktails shine brightest alongside light Southern fare like tea sandwiches, deviled eggs, or fresh fruit platters where the drinks won't compete with heavy flavors. The mint and citrus also pair beautifully with spiced or herb-forward appetizers, and they fit seamlessly into afternoon gatherings, bridal showers, or any moment you want to feel a little dressed up without the fuss.

• Serve them in proper glassware even if it's not fancy—the presentation makes people slow down and savor.
• Keep extra mint sprigs in ice water nearby so guests can refresh their garnish if it wilts during a long afternoon.
• If you're making a big batch, prepare the syrup-lemon mixture in a pitcher the morning of, then add ice and ginger ale just before serving.

Save

These little drinks taught me that sometimes the best way to honor a tradition is to make it accessible to everyone at the table. There's real generosity in that.

Recipe Questions & Answers

→ How do I prepare the mint syrup?

Combine water and sugar in a saucepan, heat until sugar dissolves, add fresh mint leaves, simmer briefly, then steep off heat before straining and cooling.

→ Can I substitute any ingredients for different flavors?

Yes, replacing half the lemon juice with fresh lime juice adds extra citrus brightness, and diet ginger ale lowers calories.

→ What glasses are ideal for serving?

Mini julep cups or small glasses work best to maintain the traditional presentation and portion size.

→ Is it possible to prepare the syrup ahead of time?

Absolutely, the mint syrup can be made up to three days in advance and refrigerated for convenience.

→ Are there any allergens to consider?

There are no common allergens in the ingredients. However, check gluten content if using store-bought ginger ale.