Last Updated on December 29, 2024 by Kimberly Stroh

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.

Looking for other summertime cocktail recipes? My Strawberry Lemonade Moonshine is a very boozy hit.

Refreshing Bourbon Spiked Lemonade Cocktail Recipe

This recipe makes a big pitcher of cocktails to 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!

When To Make Bourbon Spiked Lemonade

With the fresh minty flavor and the freshly squeezed lemons, this cocktail is perfect for the summer. Since it’s a large-batch cocktail, think of pool parties and a cocktail for boating. I’ve also made this for graduation parties and showers. Any warm weather occasion is the right time to make this drink. It’s sweet, minty, and so refreshing.

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.

Bourbon Spiked Lemonade Ingredients:

• Granulated Sugar: This will be part of the simple syrup you’re making
• Water
• Fresh Mint Leaves
• Bourbon
• Gingerale: I used Schweppes brand
• Ice Cubes
• Optional Garnish: More Mint Leaves & Lemon Slices

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 for 1 hour or until chilled.

Just before serving, strain the mixture into a 2-qt. pitcher; stir in ginger ale.

Serve over ice. If desired, top with lemon slices and additional mint.