Summer is the perfect time for outdoor gatherings and parties. Whether you’re around the pool or hosting a BBQ, a large batch cocktail is a must-have. Mint infused simple syrup and ginger ale, make this Bourbon Spiked Lemonade cocktail the perfect refreshing summer drink recipe. It’s so easy to make and the flavors blend together for a smooth finish.
Lemonade just screams summertime and it has a nostalgic feeling to it. We all grew up enjoying lemonade and knew fresh squeezed was the best. The same still holds true today, but adding the bourbon makes it oh-so-better! It’s a grown up version that you’ll truly enjoy.
Related: Tips For Growing Your Own Mint
Refreshing Bourbon Spiked Lemonade Cocktail Recipe
This recipe makes a big pitcher of cocktails that you can pour into individual servings. I love using classic mason jars for an authentic southern feeling. Use plenty of ice to keep it cool and add fresh mint with lemon wedges for garnish. It’s a great cocktail!
What Type Of Bourbon To Use
You don’t need a very expensive bourbon because you’ll be blending it with the fresh lemonade. We used the original Bulliet Bourbon, and it has a naturally smooth finish that isn’t too spicy. So it’s easy to add to a sweet cocktail recipe.
Step-By-Step Bourbon Spiked Lemonade Instructions
In a small saucepan, over medium high heat, bring sugar and water to a boil. This is going to create a simple syrup.
Reduce heat; cook 1-2 minutes or until sugar is dissolved. Remove from heat; add lemon juice and mint leaves.
Stir in the bourbon. Refrigerate 1 hour or until chilled.
Just before serving, strain mixture into a 2-qt. pitcher; stir in ginger ale.
Serve over ice. If desired, top with lemon slices and additional mint.
- 1/2 Cup Sugar
- 1/2 Cup Water (filtered for best flavor)
- 1 Cup Lemon Juice
- 1/2 Cup Fresh Mint Leaves (plus a few extra for garnish)
- 1/2 Cup Bourbon
- 4 Cups Gingerale
- Ice Cubes
- Optional: Lemon Slices (for garnish)
- In a small pot, bring sugar and water to a boil over medium high heat - to make a simple syrup. Reduce heat and cook another 1-2 minutes on low or until sugar is dissolved.
- Remove from heat. Add lemon juice and mint leaves. Stir in bourbon too. Refrigerate for 1-2 hours.
- Just before serving, strain mixture into your pitcher. Add gingerale and stir to combine. Serve over ice and add lemon slices + mint leaves for garnish.
- I prefer to use a ice nugget for this cocktail and place my garnish mint throughout the full length of glass (not just on top).
Amount Per Serving: Calories: 161Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 33gFiber: 0gSugar: 32gProtein: 0g
**Nutrition is calculated by a third party. Actual values may vary.