Apple & Elderflower Julep (Mocktail)
Apple & Elderflower Julep
Fresh apple juice churned with organic elderflower cordial, a lemon wedge and fresh mint, capped with crushed ice and a mint sprig served in a Julep tin. This is great alcohol-free option to include on any cocktail menu.
Apple Juice, Lemon Juice, Elderflower Cordial, Mint.
*premium glassware pictured, event glassware may differ.
The Apple & Elderflower Julep is an alcohol-free take on one of our signature drinks and a favourite at loads of mobile bar hires.
The classic combination of summery British flavours: apple juice, lemon and elderflower cordial, makes a great addition to a spring or summer menu.
The Apple & Elderflower Julep works brilliantly as a mocktail, by simply removing the gin from our Elderflower julep and adding some extra apple juice we can produce a really tasty and balanced, alcohol-free cocktail, making it a great menu choice for those catering to non-drinkers and even kids.
As a Julep, this mocktail is made using crushed ice, you may want to consider including some other cocktails and mocktails that utilise crushed ice on your menu such as a Mai Tai, a tiki drink combining rum, orange liqueur, lime and Orgeat (almond syrup). This recipe can also substitute the rum and orange liqueur for orange juice to make an alcohol free version.
If you’re interested in creating a menu which includes the Apple & Elderflower Julep and want to know more about what cocktails could accompany it be sure to speak to your event organiser about possible options or check out some other gin-based, summery or alcohol free cocktails from our list.
The origin of the Julep is based around the Middle Eastern culture of infusing mint and sugars to soften spirits. They also added fresh fruits to the base to modify its flavor. The classic Mint Julep is a semi sweet cocktail served over cracked ice, churned and muddled with mint, it has fresh herbaceous qualities and some dark, dried fruit flavours from the American whisky. The julep is probably originally a drink that was used as a vehicle for medicine, and has written references to curing ‘sickness in the stomach’. The julep was also enjoyed with gin as a base spirit. Now the julep is synonymous with the Kentucky Derby.
Myths & Legends
The cocktail originated as a drink of the aristocracy, who could afford the ice and silver cups. Traditionally they used brandy as a base. After the American civil war, due to the south being badly affected, bourbon was a cheaper and more available option, given that the phylloxera virus had decimated the grape vines in France.
In The Bar Book, Author, Jeffrey Morgenthaler, goes into more detail about making built drinks, and in particular, muddling herbs:
“Muddling herbs is a delicate process, and for this you’ll use the disk end of your bar spoon (see page 203). We want to press the herbs gently into simple syrup until the fragrant oils are released. You don’t want to grind and mash the herbs because you’ll bruise them and release their chlorophyll, which will oxidize quickly and become bitter and swamp flavoured”
– Jeffery Morgenthaler, The Bar Book, p.230
Ingredients & Equipment
When making mocktails, using fresh ingredients is just as important as when making cocktails.
To achieve a balanced drink that isn’t overly sweet or unpleasantly sour, we use high quality juices and fresh fruit. Cloudy apple juice is a must for a rich and tart, apple-y flavour, we recommend using Eager Apple Juice, Eager juices are 100% Natural, made from whole fruits and designed especially for use in cocktails and mocktails. If you can’t find Eager juices, any high-quality, all natural apple juice will make a delicious drink.
- 50ml Apple Juice
- 12.5ml Elderflower
- ¼ Lemon Squeezed
- Handful of mint leaves
- Mint Sprig to Garnish
- Bar Spoon
- Julep Tin
- Crushed Ice
- Take your Julep tin
- Strip a big handful of mint leaves from their stems
- Give the mint a hard clap in the palms of your hands and put it in the Julep tin
- Squeeze the juice from your lemon wedge into the Julep tin and throw the squeezed lemon wedge in too
- Using your jigger to measure, add the apple juice and elderflower cordial to the tin
- Fill your tin with crushed ice
- Using your bar spoon and making sure to get all the way to the bottom of the tin, churn the drink for 10-15 seconds
- Cap with a pile of crushed ice, use your hand to form it into a dome,
- Garnish with a mint sprig and serve with a straw
- Fold a bar napkin in half diagonally and wet the outer corners
- Stick the wet corners to the cold metal tin to give your drink a jacket
- Serve and enjoy!
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.