Mint Julep Recipe

Before you start

The mint julep is the drink of Kentucky Derby day, but it is just as good on any hot afternoon. It is simple: bourbon, a little sugar and mint, packed with finely crushed ice until the cup frosts over. The big bouquet of mint on top is not decoration alone; it is placed so your nose meets it as you sip, which is where most of the mint flavor comes from.

The bourbon carries the drink, so choose one you enjoy neat, ideally between 45 and 50% ABV so it does not disappear as the ice melts. Mint should be bruised gently in the bottom of the cup, never shredded, or the drink turns bitter. Pack the ice hard and mound it high. A metal julep cup frosts beautifully, but a rocks glass works if you do not have one.

Ingredients

• 60 ml (2 oz) bourbon — 45 to 50% ABV
• 15 ml (½ oz) simple syrup (1:1)
• 8 to 10 fresh spearmint leaves
• 2 to 3 cups (about 300 to 450 g) finely crushed ice
• 1 large bunch fresh mint sprigs — for garnish
• 1 pinch powdered sugar — optional, dusted over the garnish

Method

1. Place the mint leaves and simple syrup in the julep cup. Press the leaves gently with a muddler 3 or 4 times to release their oils without tearing them.
2. Add the bourbon and stir briefly to mix.
3. Fill the cup halfway with crushed ice and churn with the bar spoon for about 10 seconds, lifting the mint up through the ice.
4. Pack in more crushed ice until the cup is full, then add a heaping mound above the rim. Hold the cup by the base or rim, not the sides, so frost forms on the outside.
5. Slap the mint garnish between your palms to wake up the aroma, then tuck the bunch into the ice next to where the straw will go.
6. Insert a short straw close to the mint so the drinker smells it with each sip. Dust the mint lightly with powdered sugar if you like.

Tips for success

• Use finely crushed or pebble ice. Large cubes do not frost the cup or chill the bourbon fast enough.
• Trim the straw short so the drinker's nose is right in the mint bouquet.
• For a party, keep a jar of mint-infused simple syrup in the fridge so each julep only needs bourbon, syrup and ice.

Substitutions

Bourbon

Rye gives a spicier, drier julep. Cognac makes a richer, fruitier version with a softer finish.

Simple syrup

Demerara syrup adds caramel depth that complements the bourbon. Granulated sugar works but needs muddling with the mint until dissolved.

Spearmint

Peppermint is stronger and more menthol-like; use fewer leaves. Spearmint is softer and more traditional.

Variations

Peach julep

Muddle 2 slices of ripe peach with the mint and syrup before adding bourbon.

Troubleshooting

It tastes bitter or grassy

The mint was over-muddled. Press gently a few times only, and pick tender top leaves.

The cup will not frost

The ice is not fine enough or your hand warmed the metal. Use crushed ice, pack it tightly, and hold the cup by the base.

It is too sweet or too strong

Adjust the syrup by 5 ml at a time; as the ice melts the drink softens, so taste after a minute before changing anything.

Storage

Serve immediately. Store mint sprigs upright in a glass of water in the fridge, loosely covered, for up to about 5 days. Simple syrup keeps refrigerated for about 2 to 4 weeks.

Safety notes

Contains about 1.5 to 1.7 U.S. standard drinks depending on the bourbon's strength (one standard drink is about 14 g of pure alcohol). Crushed ice makes it easy to drink fast; pace yourself. Adults of legal drinking age only, and never drink and drive.