Missouri Mint Julep


(2) 750ml bottles of RallyPoint Rye Whiskey
32 Mint Stalks with Leaves  (6-10 good leaves per stalk) Additional mint at time of serving for garnishing
25 Teaspoons Powdered Sugar
.75 Cup Water
Mint Sprig

Prep time: 2-3 Days
Aging Time 2-3 Weeks (1st use barrel)


1. Remove mint leaves from stalks.  Separate evenly into four quart-sized mason jars.

2. Muddle the mint in each jar.

3. Divide the RallyPoint Rye Whiskey evenly between the four jars and set aside for 2-3 days.  This will give the mint plenty of time to infuse into the whiskey.

4. After 2-3 days, strain the whiskey out of the jars and, using a funnel, into the barrel.  Use the muddler again to squeeze the last of the whiskey out of the mint.

5. Add powdered sugar and water into barrel.  (it’s difficult to add the powdered sugar on it’s own, so I find it easiest to measure the sugar out into the water, mix that, and then pour it into the barrel with a funnel.

6. Replace the bung and give the barrel a good shake.  Then set aside for 2-3 weeks to let the barrel work its’ magic.

7. If available, use traditional chilled silver cups for serving. Pour from spigot over crushed ice. Smack additional mint sprig on table to open up aromatics and garnish.

8. Bet on the right horse and enjoy!



2 oz RallyPoint Rye Whiskey
4-5 Mint Leaves
1 Teaspoon Powdered Sugar
2 Teaspoon Water


Muddle the mint leaves, powdered sugar, & water in a collins glass. Add shaved or crushed ice to fill the glass and add RallyPoint. Garnish with mint sprig. Enjoy!

This is my version of that revered Derby drink: the Mint Julep. I created this cocktail variation for three reasons:

1) Because I like to party; and the Kentucky Derby is one hell of a party!
2) Because I live in Missouri and not Kentucky.
3) Because I like to bet on the ponies.  Why?  Because (see #1).

I tried several different recipes, and they were all good, but not quite right.  So I called up my great friends Andrew & Amy who live in Louisville (and who’s house suffers our yearly May invasion) and they suggested I use powdered sugar instead.  And like a boxed trifecta, they nailed it!  So I took that recipe and kicked it up a notch with my general philosophy: if it’s good now, it’ll be better barrel-aged…  And I wasn’t wrong.

So without further ado, here’s my Barrel-Aged Missouri Mint Julep recipe:

(sized to a 2L barrel)

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