The Mint Julep is a classic Southern cocktail built on bourbon, fresh mint, sugar, and crushed ice, long associated with springtime and the Kentucky Derby. It's a simple, refreshing drink that rewards good bourbon and very cold, finely crushed ice. Traditionally served in a frosty metal julep cup.
Ingredients
- 2 oz bourbon
- 0.5 oz simple syrup (or 1 tsp superfine sugar)
- 8-10 leaves fresh mint, plus a sprig for garnish
- to fill crushed ice
Instructions
- In a julep cup or rocks glass, gently press the mint leaves with the simple syrup using a muddler to release the oils, without shredding the leaves.
- Fill the cup about halfway with crushed ice and add the bourbon.
- Stir until the outside of the cup frosts, then mound more crushed ice on top to form a dome.
- Garnish with a fresh mint sprig (slap it first to release aroma) and serve with a short straw.
Glass: Julep cup or rocks glass · Garnish: Fresh mint sprig
Bartender tip: Use finely crushed ice and stir until the cup frosts on the outside. The colder and more diluted-just-right the drink, the better it drinks. Slap the mint sprig between your hands before garnishing to wake up its aroma.
Shop this recipe at Sip City DC
- Penelope Rosé Cask Finish Straight Bourbon Whiskey 750ml — buy online for same-day DC delivery
- Bourbon
- Mint & sugar
Available for same-day delivery across Washington, DC on premium bottles, or in store at 1368 H Street NE. Must be 21+. Please drink responsibly.
Frequently asked questions
What bourbon should I use for a Mint Julep?
A standard 80-100 proof Kentucky bourbon works well; mid-shelf bottles balance flavor and value for juleps. Sip City DC carries a range of bourbons to fit your budget.
Do I need a julep cup to make it?
No. A pewter or copper julep cup frosts beautifully and is traditional, but a sturdy rocks glass works fine. The most important part is finely crushed ice.
Can I make a batch for a party?
Yes. Pre-mix bourbon and simple syrup in the correct ratio, keep it chilled, and assemble each cup over fresh crushed ice with muddled mint just before serving so the mint stays bright.