Pin it
Every gulp of this timeless mint julep whisks you away to Kentucky's wavy bluegrass countryside. Fresh mint's lively herbal flavor works wonders with the deep, sweet notes in good bourbon, making a cool drink that's stayed popular through the years for a solid reason.
I brought these out at our Derby Day get-together five years back, and now my buddies ask for them all year long. There's something special about drinking through that pile of smashed ice that cools everything nicely when it's hot outside.
Ingredients
- Bright, aromatic fresh mint leaves without any dark spots or drooping. Go for ones with strong smell and vivid green color
- Equal mix of water and sugar for the simple syrup that adds just enough sweetness and mixes in completely. Making your own works best but you can grab some at the store too
- Good bourbon at least 90 proof so the taste holds up when the ice melts. Something in the $30-50 range hits the sweet spot between cost and taste
- Smashed ice that's totally needed for the right amount of water and to make that frosty look on your glass
Step-by-Step Instructions
- Get the mint ready:
- Drop 8 fresh mint leaves with half an ounce of simple syrup into your cup. Press them lightly with a muddler or spoon handle about 4-5 times until the mint smell comes out strong. Don't crush them too hard or you'll get bitter tastes.
- Pour in your bourbon:
- Add 2 ounces of bourbon right on top of your mint mix. The warmth from the alcohol will pull out more of the mint's flavor.
- Top with crushed ice:
- Fill the glass all the way up with crushed ice, making a little hill on top. This ice mound is a must-have for cooling and mixing a proper mint julep.
- Mix it well:
- Use a long spoon to stir for about 30 seconds until you see frost form on the glass outside. That shows it's reached just the right coldness.
- Add the finishing touch:
- Clap a big mint sprig between your hands to wake up the scent before tucking it next to the straw. Smelling it makes each drink better.
Pin it
My grandma always picked spearmint from her backyard for that real Kentucky taste. She'd snip it fresh on Derby morning and our whole house would smell amazing as she mixed drinks for the grown-ups watching the horses.
The History of the Mint Julep
Mint juleps became the Kentucky Derby's signature drink in 1938, but they go back way further than that. Country workers would kick off their mornings with a julep, thinking the mint was good for health while the bourbon gave them strength for farm work. Rich Kentucky folks showed off with silver cups, often getting their names or special dates carved into them. These days, the Derby goes through more than 120,000 juleps during their two-day races.
Choosing the Right Bourbon
You can use any bourbon, but this drink really shines with the perfect pick. Go for bourbons with strong vanilla and caramel flavors that work with the mint instead of fighting it. Softer options like Maker's Mark mix nicely, while spicier ones like Bulleit add some kick. For fancy occasions, try treating yourself to something small-batch from Woodford Reserve or Four Roses. Stay away from anything over 100 proof since it'll throw off the whole balance of flavors.
Pin it
Serving Suggestions
A mint julep needs to look good to taste its best. Put a short straw right by the mint so friends get that nice smell with every sip. For the real deal, stick your cups in the freezer half an hour before making drinks. When you've got company, set up a make-your-own station with different bourbons and flavored syrups like peach or blackberry for folks to try. Serve alongside Southern snacks like deviled eggs, cheese straws, or ham biscuits for a complete Derby party vibe.
Frequently Asked Questions
- → Which bourbon fits this drink best?
Your best bet is a quality Kentucky bourbon between 90 and 100 proof. Stronger bourbons hold their flavor after melting ice. Great picks include Maker's Mark, Woodford Reserve, or Buffalo Trace. Skip spending big on aged or premium bottles since their notes may get lost here.
- → Why does crushed ice matter so much?
With crushed ice, you get that special frosted glass look and a properly chilled drink. It melts slower than cubes but blends just right, giving the drink its ideal texture and keeping everything chilled perfectly.
- → How do I muddle mint properly?
Be gentle—press just enough to unlock the oils without shredding the leaves. Medium pressure a few times works; too much will bring bitterness and floating pieces. The goal? Bright flavor with neat whole leaves.
- → Can this be made ahead for a crowd?
You can prepare the parts early but put it all together when you're ready to serve. Make and chill the sugar syrup up to two weeks ahead. Gently muddle some mint hours before (store in the fridge). Build the drink fresh by adding bourbon and ice last, then garnish as a final touch.
- → What's the proper glass for serving?
Silver or pewter cups are the traditional picks—they keep drinks cold longer and create frosty rims. If those aren't handy, a rocks or old-fashioned glass works just fine. The look is part of the experience, but the taste stays great regardless.
- → How's basic syrup made?
It’s as simple as mixing equal amounts of sugar and water, then warming them lightly until dissolved (no boiling needed). Once cooled, keep it in the fridge—it’ll stay good for two weeks. For a flavor twist, steep mint in the syrup while it cools.