Add a holiday twist to the classic mint julep. Although iced, this cranberry mint julep is sure to warm you up on those cold winter nights!
The homemade cranberry syrup adds gorgeous ruby color and tart sweetness that perfectly complements the bourbon’s warmth, while fresh mint keeps things bright and refreshing.
Whether you’re hosting Thanksgiving dinner, a Christmas party, or New Year’s Eve celebration, this holiday bourbon cocktail is guaranteed to impress your guests.
What makes this mint julep special
This cranberry mint julep brings together everything I love about holiday cocktails: it’s visually stunning, tastes incredible, and showcases quality ingredients. The homemade cranberry syrup is a game-changer—once you make it, you’ll find yourself adding it to all sorts of drinks.
The best part? It looks like you spent hours on it, but it comes together in minutes (once the syrup is made). That’s the kind of recipe that makes you look like a cocktail genius at holiday parties.
For this year’s holiday season, I will be serving this cranberry cocktail inspired by a classic favorite- the mint julep.
VIDEO:: Watch me make this cocktail on Instagram!
Why this Cocktail Works
Crushed ice is essential. Many people overlook this detail, but crushed ice is what makes a proper julep. The increased surface area allows the ice to dilute the strong bourbon just enough while keeping the drink icy cold. Large ice cubes won’t achieve the same effect—your drink will be too strong and won’t have that signature frost.
Muddling technique matters. Proper muddling releases the mint’s essential oils without shredding the leaves (which creates bitterness). You want to press and twist gently, not pulverize.
The cranberry syrup does double duty. Adding it in two stages (before and after the ice) ensures even distribution of flavor and creates visual drama with the red syrup cascading through the crushed ice.
Assembly Instructions
- Place mint leaves and sugar cubes in a sturdy glass (a rocks glass or highball glass works well). Add ½ ounce (1 tablespoon) of the cranberry syrup.
- Using a muddler or the handle of a wooden spoon, gently press and twist to crush the sugar cubes and bruise the mint leaves. You want to release the mint oils without completely shredding the leaves. Continue until the sugar has dissolved into the syrup.
- Pack the glass about halfway with crushed ice. Pour the bourbon over the ice.
- Use a long spoon or bar spoon to gently stir everything together, bringing the muddled mint and syrup up from the bottom. This helps distribute the flavors.
- Add more crushed ice to fill the glass completely, mounding it slightly above the rim. Drizzle the remaining ½ ounce (1 tablespoon) cranberry syrup over the top—it will cascade through the ice, creating a beautiful layered effect.
Tips and Variations
Make crushed ice easily: If you don’t have a fancy ice crusher, place ice cubes in a clean kitchen towel or zip-top bag and crush with a rolling pin or meat mallet.
Adjust sweetness to taste: Some bourbons are sweeter than others. Start with 2 sugar cubes, then taste and add more if needed. Remember, the cranberry syrup also adds sweetness.
Bourbon selection matters: I prefer a mid-range bourbon like Buffalo Trace, Maker’s Mark, or Woodford Reserve. You want something smooth enough to drink on its own but with enough character to stand up to the mint and cranberry.
Make Ahead Option
The cranberry syrup can be made up to 1 week ahead and stored in an airtight container in the refrigerator. This makes it perfect for entertaining—you can prep the syrup days before your party.
For a party, set up a julep bar: prepare the cranberry syrup in advance, crush your ice and keep it in a cooler, and set out bowls of fresh mint, sugar cubes, and garnishes. Let guests build their own cocktails.
Serving Suggestions
This cranberry mint julep is the perfect signature cocktail for holiday entertaining. Here’s when to serve it:
Thanksgiving: The gorgeous red color makes this drink Instagram-worthy and festive.
New Year’s Eve: Elegant enough for a celebration, refreshing enough to keep the party going.
Winter gatherings: Even on cold nights, this icy cocktail is a welcome treat alongside hearty foods.
Pair it with: Rich, savory appetizers like cheese boards, bacon-wrapped dates, or smoked salmon. The mint and cranberry cut through fatty foods beautifully.
More Holiday Favorites
- Holiday Pimm’s Cup
- Orange Vanilla Mulled Wine
- Cranberry Orange Bourbon Cocktail
- Pomegranate Margarita
Whether you’re a bourbon lover looking for a festive twist on the classic julep or someone searching for the perfect holiday signature cocktail, this cranberry mint julep delivers.
The homemade cranberry syrup is the secret weapon—it’s what elevates this from a simple drink to something truly special. I hope this becomes a new tradition at your holiday gatherings!
Cranberry Mint Julep
Ingredients
For the Cocktail:
- 8 fresh mint leaves, plus extra for garnish
- 2 sugar cubes, (2 teaspoon granulated sugar) or more if you prefer
- 1 oz cranberry syrup (2 Tbsp), divided (recipe follows)
- crushed ice, as needed
- 2 ½ oz bourbon (5 Tbsp)
Cranberry Syrup:
- ½ cup water
- ½ cup granulated sugar (100 g)
- 1 cup fresh cranberries (115 g)
- finely grated zest from half a lime
Instructions
Make Cranberry Syrup:
- Combine water and sugar in a small saucepan over medium-high heat. Stir until sugar dissolves completely and mixture comes to a boil.
- Add fresh cranberries and lime zest. Cook for 3-5 minutes, stirring occasionally, until cranberries begin popping open. You'll hear them burst—that's your signal. Continue cooking until all cranberries have burst, but don't let them cook so long they turn to complete mush.
- Remove from heat and let cool to room temperature, about 20 minutes. Transfer to a container, cover, and refrigerate until completely cold, at least 30 minutes.
- Once chilled, strain the syrup through a fine-mesh strainer, pressing gently on the cranberries to extract all the liquid. Discard the cranberry solids (or save them to spoon over ice cream—they're delicious!). The syrup should be thick and deep red. Store in the refrigerator.
Assemble Cocktail:
- Place mint leaves and sugar cubes in a sturdy glass (a rocks glass or highball glass works well). Add ½ ounce (1 tablespoon) of the cranberry syrup.
- Using a muddler or the handle of a wooden spoon, gently press and twist to crush the sugar cubes and bruise the mint leaves. You want to release the mint oils without completely shredding the leaves. Continue until the sugar has dissolved into the syrup.
- Pack the glass about halfway with crushed ice. Pour the bourbon over the ice.
- Use a long spoon or bar spoon to gently stir everything together, bringing the muddled mint and syrup up from the bottom. This helps distribute the flavors.
- Add more crushed ice to fill the glass completely, mounding it slightly above the rim. Drizzle the remaining ½ ounce (1 tablespoon) cranberry syrup over the top—it will cascade through the ice, creating a beautiful layered effect.
- Garnish with fresh mint sprigs and a few fresh cranberries. Serve immediately with a straw or stirrer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Look at that color! This maybe my favorite lemonade ever. Definitely going to make it. But i’m afraid the color won’t be as beautiful as yours. Any good tips?
I know that Bevmo carries them. The website is loungeattire.com
Better yet, you can use cocktail cranberries instead of the fresh berries. They can be muddled to add color and flavor. Check out Lounge Attire Cocktail Cranberries.
Cocktail cranberries? I never knew those existed. I must try to find them pronto! Thanks for the info :)
This looks really great, and exactly like what I should be serving to my guests! By the way, your photos are so crisp and beautiful – I love them! Great job on the photography. I have some bourbon in my pantry that’s wanting a bit of TLC … ;)
Thanks so much Jessiker! Cheers and Happy Thanksgiving!
What a perfect drink to start a holiday party. So refreshing and season appropriate
Thanks Christine! I think so too :)