The mint julep is a classic American Southern cocktail dating to the 18th century; it became the signature drink of the Kentucky Derby, where it is served by the thousands each year.
Cold and bracingly aromatic, the drink leads with a rush of fresh mint and sweetness before the warm, oaky bite of bourbon comes through. The crushed ice keeps it frosty and dilutes it slowly into a smooth, refreshing sip.
Gently muddling the mint bruises the leaves to release aromatic oils without extracting bitter chlorophyll from torn tissue. Finely crushed ice has a large surface area that frosts the metal cup and chills the bourbon rapidly while diluting it gradually.
Variations
Peach julep, sorghum or honey sweetened, frozen julep, non-alcoholic mint and tea version
On the Palate
Where Mint Julep sits in the American flavor cloud
Ingredients
Serves 1How it's made
8 steps · 10 min
- 11 min
Place a few fresh mint leaves in the bottom of a julep cup.
- 21 min
Add sugar or a splash of simple syrup over the mint.
- 32 min
Gently muddle the mint and sugar to release the oils, without shredding.
Watch outPress the mint just enough to smell it — tear the leaves and you pull out bitter green instead of sweet oil.
- 42 min
Pack the cup tightly with finely crushed ice.
Watch outPack the crushed ice tight and mounded — loose ice melts fast and waters the bourbon down.
- 51 min
Pour the bourbon over the crushed ice.
- 62 min
Stir briefly until the metal cup frosts on the outside.
Watch outStir only until the outside of the cup frosts white — that frost is your sign it's cold enough.
- 71 min
Top with more crushed ice to form a dome.
- 81 min
Garnish with a generous mint sprig and serve with a short straw.
