Ingredients
- 8-10 leaves fresh mint plus a big sprig for garnish
- 15 ml simple syrup or 1 tsp sugar
- 60 ml bourbon good quality
- 1 cup crushed ice plus more for topping
Instructions
- Add the mint leaves and simple syrup to a julep cup or rocks glass.
- Gently muddle the mint, just enough to release the oils. Don't shred the leaves.
- Pour in the bourbon and stir.
- Pack the cup with crushed ice (mound it above the rim).
- Stir gently with a bar spoon until the cup is frosted on the outside.
- Top with more crushed ice and a generous mint bouquet.
- Optionally dust the mint with powdered sugar.
- Serve with a short metal straw so the mint hits your nose with every sip.
Notes
Where it came from
The Julep predates American whiskey. Originally a medicinal preparation in the Middle East (the word “julep” comes from the Persian “gulab”, rosewater), it travelled to Europe and arrived in the American South in the 1700s. Early versions used brandy, rum or rye, with crushed ice as soon as ice became available.
Bourbon took over as the standard spirit in the 1800s. The Kentucky Derby adopted the Mint Julep as its official cocktail in 1938. Churchill Downs sells around 120,000 Juleps over the two-day Derby weekend, served in commemorative pewter cups.
The crushed ice question
Crushed ice is non-negotiable. It chills the drink fast (the silver cup goes frosty in seconds), dilutes the bourbon to drinking strength, and gives the drink the right texture. Cubed ice doesn’t work, the drink stays too strong and warm.
No crushed ice maker? Wrap regular ice in a clean kitchen towel and whack it with a rolling pin or the back of a heavy spoon. Aim for pebble-sized pieces, not powder.
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Ingredient Spotlight
The bottles that make or break this drink.
The bourbon
- Use
- Maker’s Mark, Buffalo Trace or Woodford Reserve
- Try
- Old Forester (Churchill Downs’ Derby pour) or Bulleit Bourbon
- Why
- Mid-shelf bourbon has the body to stand up to the dilution. Cheap bourbon disappears.
The mint
- Use
- Spearmint, big bouquet, super fresh
- Skip
- Peppermint (too aggressive) or dried mint (no aroma)
- Why
- Spearmint is sweeter and softer. The bouquet is your aromatherapy as you drink.
The cup
- Use
- Pewter or silver julep cup
- Try
- A copper Moscow Mule mug works in a pinch
- Why
- Metal frosts on the outside as you stir, signalling the drink is ready and adding to the ritual.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Rye whiskey works (sharper, drier). Brandy or rum is the pre-bourbon original. Avoid Scotch, the smoke clashes.
You can’t. Mint is the drink. Don’t bother with dried.
Cubed ice in a tea towel, smash with a rolling pin. Or use a blender on pulse with cubes.
A rocks glass or copper Mule mug is fine. The cup is ritual, not requirement.
Skip the simple syrup; muddle the mint with a tiny pinch of sugar instead.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Mint Julep?
Bourbon, fresh mint, simple syrup (or sugar) and crushed ice. The standard build is 60ml bourbon, 15ml simple syrup, 8-10 muddled mint leaves, packed with crushed ice in a julep cup. Garnished with a generous mint bouquet.
Why is the Mint Julep associated with the Kentucky Derby?
Churchill Downs adopted it as the Derby’s official cocktail in 1938. The drink had been popular in the American South since the 1800s, and bourbon’s rise to the dominant Julep spirit happened in Kentucky. Around 120,000 Juleps are sold over Derby weekend.
Do I have to use a silver julep cup?
No, but the cup is half the ritual. Silver and pewter frost up on the outside as you stir, signalling the drink is properly chilled. A copper Moscow Mule mug or a rocks glass works fine at home.
Should I muddle the mint?
Lightly. Muddle just enough to release the oils, do not shred the leaves into pulp. Over-muddling releases bitter chlorophyll. Press, don’t pulverise.
Why does the recipe say crushed ice?
Crushed ice chills and dilutes the drink at the right speed, gives the cup time to frost, and creates the proper texture. Cube ice keeps the drink warm and over-strong.
How strong is a Mint Julep?
About 22-25% ABV in the glass. Strong, dropping as the ice melts. Drink slowly.
Can I make a non-alcoholic Mint Julep?
Yes. Use a non-alc bourbon (Lyre’s American Malt, Spiritless Kentucky 74) and follow the same recipe. The mint and crushed ice carry the experience.
What food goes with a Mint Julep?
Southern food: fried chicken, pulled pork, biscuits, peach cobbler. The mint and bourbon cut through richness.
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