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.
- 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.