This mint julep made with Ron de Venezuela is ready in 5 minutes — fresher, smoother, and more complex than the classic bourbon version. The rum, aged in American oak barrels, adds a caramel depth that transforms this iconic Southern cocktail into something completely its own.
As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.
Cañonero II and the Kentucky Derby
Every May takes me back to the 1971 Kentucky Derby. Cañonero II — a Venezuelan thoroughbred that arrived at Churchill Downs as a virtual unknown — won the most famous horse race in America starting from post position 18, winning by 3¾ lengths. His jockey was Venezuelan Gustavo Ávila. All of Venezuela stopped.
I was barely 10 years old, but I remember it like yesterday: the euphoria, the headlines, the pride. Cañonero II didn’t just win the Kentucky Derby — he went on to win the Preakness Stakes two weeks later, one race short of the Triple Crown.
Every first Saturday in May, when Churchill Downs dresses up and the Kentucky Derby takes over every screen, I go back to that memory and celebrate the way it deserves: with a mint julep — but with a twist.
I discovered the real mint julep at Employees Only, a legendary bar in the West Village where mixologists Jason Kosmas and Dusahn Zaric serve it in a rocks glass and in their book Speakeasy they place the mint julep at the top of the cocktail Olympus, alongside the Martini, the Manhattan, and the Sazerac. They’re right
My julep skips the bourbon in favor of Ron de Venezuela, which is aged in American oak barrels originally used to age bourbon. Poetic, isn’t it?*
¡Salud!
Enri
Ingredients
To make this mint julep you’ll need:
- Fresh mint leaves
- Mint syrup
- Angostura bitters
- Club soda
- Ron de Venezuela (I used Santa Teresa Añejo Gran Reserva)
- Crushed ice
- Fresh mint sprig for garnish
Exact quantities are in the recipe card at the end of the post.
How to Make a Mint Julep with Aged Rum
- Muddle the mint. Place the fresh mint leaves in a rocks glass with the mint syrup and a couple dashes of Angostura bitters. Muddle gently to release the aromatic oils without shredding the leaves — you want fragrance, not bitterness.
- Add the soda. A splash of club soda over the muddled mint opens up the aromas and creates the base of the cocktail.
- Fill with ice and add the rum. Pack the glass to the top with crushed ice and pour in the aged rum. Generous ice is part of the julep’s identity — don’t hold back.
- Stir and garnish. Stir gently from the bottom up to bring everything together without losing the chill. Finish with a fresh mint sprig.
💡 The crushed ice secret: the finer the ice, the faster the glass frosts on the outside — and that frosty exterior is part of the ritual of a perfect julep.
FAQs
Did You Know…?
The mint julep has been the official cocktail of the Kentucky Derby since 1938. Over the two days of racing at Churchill Downs in Louisville, approximately 120,000 mint juleps are served — making it one of the most concentrated cocktail consumption events in the world. The Derby’s collectible souvenir glasses have become cult objects for American collectors.
Source: Kentucky Derby Museum, Churchill Downs Incorporated, 2024.
Other Classic Cocktails Reinvented with Ron de Venezuela
If you enjoyed this recipe, subscribe to my YouTube channel for more delicious ideas, and check out my Amazon store for my favorite kitchen tools and ingredients.
Ron de Venezuela Mint Julep Recipe
Ingredients
- ½ cup fresh spearmint leaves
- ½ oz mint syrup
- 2 dashes Angostura bitters
- 1 splash club soda
- 2 oz Ron de Venezuela Santa Teresa Añejo
Instructions
- Place the fresh mint leaves, mint syrup, and 2 dashes of Angostura bitters in a rocks glass.
- Muddle gently with a muddler or the back of a wooden spoon for 10–15 seconds, until the mint is fragrant but not torn.
- Add a splash of club soda and stir briefly.
- Pack the glass to the top with crushed ice.
- Pour 2 oz (60 ml) of aged rum over the ice.
- Stir gently from bottom to top 3–4 times.
- Garnish with a fresh mint sprig and serve immediately.
Nutrition
Notes
- Nutritional values are approximate and were automatically calculated by WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- The homemade mint syrup keeps up to 2 weeks in the refrigerator.
- Always serve with a short straw so you catch the mint aroma with every sip.
- This cocktail gets better as the ice melts slightly — the flavors come together and the rum softens beautifully. Drink it slowly.
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
- Classic Torta Caprese Recipe: Dense, Fudgy, and Gluten-Free - June 14, 2026
- Venezuelan Plantain Arepas with White Cheese Recipe - June 10, 2026
- Venezuelan Plantain Cups with Mango Ceviche Recipe - June 10, 2026
