The Mint Julep recipe
for your table
Gently bruise the mint leaves with the syrup in the cup. Don't tear them, just release the oils.
Fill the cup three-quarters full with crushed ice and pour the bourbon over it.
Stir until the outside of the cup frosts over, then top up with a cup of crushed ice.
Tuck a generous sprig of mint beside the straw; the aroma does half the work.
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The story
The julep originates from the Persian 'gulab', rosewater that was drunk as medicine. In the American South of the eighteenth century, it became a morning drink, whiskey with sugar and mint, for everything that made a farmer's day hard. The silver or tin cup was a status symbol: the thicker the layer of ice on the outside, the wealthier the host. Since 1938, the Mint Julep has been the official cocktail of the Kentucky Derby, complete with souvenir cups treasured by collectors.
The right glass
The Mint Julep is inextricably linked to its metal mug. Copper or stainless steel conducts the cold incredibly quickly, causing the outside to frost over white - the hallmark of a well-made julep. Our copper cocktail mugs of around 50 cl are perfect for this: plenty of room for crushed ice and a beautiful vintage look. No mug to hand? A sturdy tumbler works too, although you will miss that iconic frosted effect. If you do not have a julep mug, a thick-walled model from our tumbler glasses collection works.
Speakeasy Drinking Copper Cocktail Mug 50 cl
Speakeasy Cola Mug Copper Cocktail Mug 50 cl
Together € 35,90.
The right tools
For a Mint Julep, in addition to the glass, you use a wooden muddler, a bar spoon for stirring, a jigger for precise measuring, and glass straws. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 4 bar tools together € 78,75.
What do you use to make a Mint Julep?
For a Mint Julep, you need bourbon. Well-known bottles include Jim Beam and Jack Daniel's. On each drinks page, you can read the alcohol percentage, what it tastes like, which cocktails it suits, and which glass you need.
Variations & twists
Replace the bourbon with cognac and you will be drinking the julep as it was before the American Civil War. A Peach Julep with a slice of grilled peach is a summer hit, and adding fresh ginger gives it a pleasant kick. For parties: make a julep bowl and scoop from a large bowl of crushed ice. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Tap your mint sprig against the back of your hand before putting it in the cup: this releases the aroma without a bitter taste. Make crushed ice yourself by crushing ice cubes in a tea towel.
Good to know
How to make crushed ice in three minutes
There is no julep without crushed ice, because the fine texture is what creates the white frost on the outside of the cup. Wrap a handful of ice cubes in a sturdy tea towel, place the bundle on a cutting board, and hit it with a rolling pin or the rounded side of a frying pan until the pieces are about half a centimeter in size. Work in batches of ten cubes; too many at once will produce soggy chunks. Scoop the ice into the cup with a dry spoon so it does not freeze together.
Which bourbon should you choose
Choose a bourbon at 43 to 46 percent ABV with a robust corn and vanilla character; it will stand up to the mint and melting water. A mid-range bottle costing twenty-five to thirty-five euros is wiser here than an expensive single barrel, because the flavor will be diluted considerably either way. Rye makes the julep spicier and drier, which is pleasant if you use a little more sugar syrup. Cognac was the usual base until around 1860 and produces a rounder, fruitier version that is well worth trying.
Mint Julep for a group from the bowl
For eight people, mix 48 cl bourbon with 12 cl sugar syrup and a generous handful of mint in a large bowl, and chill for half an hour. Strain out the mint before it becomes bitter. Put the bowl on the table with a mound of crushed ice beside it, so everyone can fill their own cup and add fresh mint themselves. Allow about 7.5 cl of mixture per glass. Fill the cups only at the last moment, because a julep that sits for ten minutes is a glass of water.
Muddle the mint instead of tearing it
Mint oil is released as soon as you gently press the leaves; if you muddle them, you also release the bitter compounds from the leaf veins. Place eight to ten leaves with the syrup at the bottom of the cup and press them straight down two or three times with the rounded end of a bar spoon, no more. Treat the garnish sprig differently: slap it once against the back of your hand to release the aroma without damaging the leaf, then place it right next to the straw.
Frequently asked questions
What is a Mint Julep?
The Mint Julep is an American classic made with 6 cl bourbon, fresh mint, and 1.5 cl sugar syrup, served over a mound of crushed ice in a metal cup. It has been the official cocktail of the Kentucky Derby since 1938 and tastes sweet, fresh, and refreshing.
What color is a Mint Julep?
A Mint Julep is light amber in color: the bourbon provides the golden-brown hue, which looks lighter and cloudier through the crushed ice. The green mint sprig on top provides the contrast the cocktail is known for, and the cup frosts white once it is properly chilled.
Why do you drink a Mint Julep from a copper cup?
Copper and stainless steel conduct cold extremely quickly, causing the outside of the cup to frost white within a minute: the hallmark of a well-made julep. Choose a cup of about 50 cl, so there is enough room for crushed ice; see our moscow mule glasses.
How do you make crushed ice for a Mint Julep?
Crush ice cubes in a clean tea towel or a sturdy freezer bag with a rolling pin, or use a blender with an ice setting. Fill the cup three-quarters full, stir until the outside frosts over, then spoon another cup of crushed ice on top for the classic dome.
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