Spirit-Forward · Anytime · Autumn

Mint Julep

Mint and sugar muddled in the tin, bourbon over crushed ice, then more ice until it frosts. Cold enough to hurt your hand.

Base: Whiskey
Glass: Julep tin
Method: Muddle
Strength: 28% ABV

Ingredients

60 mlBourbon Whiskey1 swap
Rye whiskeymedium
Spicier, less sweet
4 sprigsfresh Mint sprigs
1 tspPowdered Sugar
2 tspWater

How to make

Technique

Muddle · 10–15s

Muddling presses the oils and juice out of the fruit or herbs.

In Julep Stainless Steel Cup gently muddle the mint with sugar and water.
Fill the glass with cracked ice, add the Bourbon and stir well until the cup frosts.

Serve

Glass

Julep tinAlso fine: Rocks glass, Highball glass

Garnish

Garnish with a mint sprig.Slap it once and stand it next to the straw.

Taste & nutrition

28%ABV

190kcal

1.52Drinks

StrengthBoozy

Sweet to dryOff-dry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Press the mint gently; shredding it turns the drink bitter.

History

Year18th–19th century

PlaceSouthern USA

Created byUnknown

Bourbon, sugar and plenty of fresh mint pressed over crushed ice, the Mint Julep is the drink of the American South and the Kentucky Derby. Its name traces back through Persian and Arabic words for a flower-scented syrup, long predating America. Early juleps were medicinal and made with various spirits before bourbon won out. Served in a frosted metal cup, it is summer in a glass.

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