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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.
Course: Drinks
Cuisine: Bourbon Cocktail
Keyword: julep, root beer, root beer float
Servings: 8
Author: Heather Wibbels


  • 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.


  • 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.


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.