Batched Root Beer Float Julep
Make this Root Beer Float Julep in a batch and just add mint, ice and ice cream to the julep cup for a sweet treat perfect for a sunny afternoon in May. It's an easy cocktail for guests to build themselves or for you to put together quickly for a crowd.
Ingredients
- 1 cup (8 oz) sassafras syrup or root beer syrup**
- 2 cups (16 oz) bourbon
- 1 cup (8 oz) Buffalo Trace bourbon cream
- 4 cups vanilla ice cream
- leaves from 4 sprigs of mint
- Garnish: 1 mint sprig for each serving and dash of whipped cream straw and spoon.
Instructions
- Combine the sassagfras syrup or root beer syrup** with the bourbon cream and bourbon. Stir well to combine and refrigerate in a glass container until very well-chilled.
- To serve, put 4 oz of the Root Beer Julep mix in a julep cup with 5 torn mint leaves.
- Fill halfway with cracked ice and give it a quick swirl.
- Top with 1/2 cup of vanilla ice cream and garnish with mint spring and whipped cream. Be sure to have a straw and spoon on hand.
Notes
If you want to make assembling them easier, get 1 serving vanilla ice cream cups and put 1 or 1/2 of each on top of each julep. It won't look quite as pretty as a scoop from a tub, but it'll still taste fabulous.
Prepare the cups with ice and a mint garnish in advance so all you need to is pour in the Root Beer Julep mix and top with ice cream and add a straw.
**Root beer syrup recipe: I made a version of root beer syrup by reducing a 12 oz can of root beer over low heat by half. I added ¾ cup of sugar to it after taking it off the heat. It’s not as root beer forward as the sassafras syrup on its own, but it’ll do in quarantine.
Tried this recipe?Let us know how it was!