Mint Julep

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Mint Julep

I’ve you’ve never made – or enjoyed – a mint julep before, be sure to check out this post, with lots of information from myself, and videos from the real experts.

Mint Julep Print Me

  • 12 (or so) mint leaves
  • 1 tsp/5ml-¼ oz/7.5 ml simple syrup
  • 2 oz/60 ml bourbon
  1. In the bottom of a 10-12 oz glass (or a silver julep cup, if you've got one on hand) gently muddle together the mint and simple syrup.
  2. Add the bourbon to this mixture.
  3. Stir to combine ingredients, and fill glass with finely crushed ice.
  4. Garnish with the prettiest mint sprig you have, and serve.

Recipe printed courtesy of

3 Replies to “Mint Julep”

  • Neil says:

    Thanks Jeff! So nice on a 100~ degree day. I know I didn’t crush the ice enough but I’ll try to do better next time.

  • My recommendation for when making Mint Juleps is to muddle two flat, pith-less, lemon twists along with the syrup. This addition has been used before and is therefore historically justified.

    The lemon oil adds a great extra dimension to the Mint Julep.

    Makers Mark or Sazerac Rye are recommended.

  • My Rye-in-place-of-bourbon obsession started back eight years ago or so, based on a drink article in Atomic magazine.

    I’m not going to vouch for the authenticity, but I loved the story: the recipe (consisting of rye, mint, sugar, ice, tin/silver/pewter cup) was handwritten on the back of a confederate note, found in the family bible.

    BS meter is at full tilt.

    However, that article (and the Thin Man movies) made me seek out Rye. This was relatively difficult at the turn of the millennium. I did find Old Overholt and thus began my love affair with Rye.

    Hey, Looks like Atomic is online and has their past articles up (by Kevin Brown) – here’s the one that started my Rye obsession.

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