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Whisky and ginger julep

Whisky and ginger julep


Make your own ginger and mint syrup beforehand, then use to make this easy whisky cocktail

  • Feeds 2 Feeds 2
  • Ready in 5 minutes

Each serving contains

  • Energy
    761kj 181kcal
  • Fat
    Low 0%
  • Saturates
    Low 0%
  • Sugar
    High 33%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 30g

Bring Co-op to your front door

Big Bag Option


  • 25g pack mint
  • 5cm ginger, sliced
  • 200g Fairtrade caster sugar
  • 2 tbsp Co-op single malt whisky
  • 250ml Co-op Irresistible prosecco
  • Fresh mint, to serve


  1. First, make a ginger and mint syrup. Put the mint, ginger and sugar in a pan with 200ml water
  2. Heat gently, stirring, until the sugar has dissolved
  3. Bring to the boil, then immediately take off the heat
  4. Leave to steep for at least 30 mins, then strain and discard the mint and ginger (you’ll have about 250ml — the rest keeps, chilled, for up to 1 week)
  5. To make the julep, divide 2 tbsp syrup and the whisky between 2 flutes
  6. Top up with 125ml prosecco each. Garnish with extra fresh mint to serve

Drink responsibly. For more information drinkaware.co.uk

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