Ingredients
- 60 mlKentucky bourbon
- 10 mlrich sugar syrup (2 parts demerara sugar to 1 part water), or 1 tsp caster sugar
- 8–10fresh spearmint leaves, plus 1 large bushy sprig to garnish
- About 300 g finely crushed or shaved ice
Glass and kit
- 1pewter or silver julep cup, chilled
- 1short straw, cut to sit just above the ice
- Icing sugar, for dusting, optional
Directions
- Chill the julep cup in the freezer. The frost on the outside of the metal is not decoration, it is how you know the drink is cold enough.
- Put the mint leaves and the syrup in the bottom of the cup and press them gently with a muddler, 5 or 6 light turns.
- Do not shred the mint. You want to bruise the leaf surface so the oils release; torn mint releases chlorophyll and turns the drink grassy and bitter.
- Pour in the bourbon and stir once, then pack the cup half full with crushed ice and stir with a bar spoon for 10 seconds.
- Top with more crushed ice, mounding it into a dome 3–4 cm above the rim, and press it down lightly so it holds.
- Swizzle the spoon up and down through the ice for 15–20 seconds until the entire outside of the cup is white with frost. Hold the cup by the rim or base only; a warm hand melts the frost.
- Cut the stem of the mint sprig fresh, slap it once between your palms to wake the aroma, and plant it in the ice next to the straw.
- Dust with icing sugar if you like, and serve immediately. The straw must be short so the drinker’s nose is in the mint with every sip.
Technique
- Crushed ice is non-negotiable. Cubes will not frost the cup, will not dilute at the right rate, and will not hold the mint upright.
- The julep predates the Kentucky Derby by a century and was originally a morning drink; it became the Derby’s official cocktail in 1938.
- Silver or pewter conducts cold much better than glass, which is why the traditional cup exists. A glass tumbler works but never frosts the same way.
Substitutions
- No crushed ice machine? Wrap cubes in a clean tea towel (a Lewis bag) and beat them with a rolling pin until snow-like.
- For a mint-forward version, steep the mint in hot syrup for 15 minutes, cool and strain, and use no leaves in the cup at all.
Variations
- Peach julep, with peach syrup, poured at Churchill Downs.
- Georgia julep, made with brandy and peach brandy, the older Southern form.
- Rye julep, drier and spicier than the bourbon standard.
History
An antebellum Southern drink that became the Kentucky Derby’s official cocktail in 1938 and is still sold by the thousand at Churchill Downs.
Frequently asked questions
What is Mint julep?
Mint julep is a cocktail from United States: bourbon poured over crushed ice with sugar and mint in a frosted cup. An antebellum Southern drink that became the Kentucky Derby’s official cocktail in 1938 and is still sold by the thousand at Churchill Downs.
How long does Mint julep take to make?
Mint julep takes 5 min of preparation and 0 min of cooking. The recipe makes 1 drink. It is rated easy to make.
What can I substitute in Mint julep?
Yes, within limits. No crushed ice machine? Wrap cubes in a clean tea towel (a Lewis bag) and beat them with a rolling pin until snow-like. For a mint-forward version, steep the mint in hot syrup for 15 minutes, cool and strain, and use no leaves in the cup at all.
What is the most important thing to get right in Mint julep?
Do not shred the mint. You want to bruise the leaf surface so the oils release; torn mint releases chlorophyll and turns the drink grassy and bitter.
