Classic Recipe No. 115 —

Mint Julep

Call me what you will, but I shake my mint julep. I don’t like my straw getting clogged with all that mint. It hinders the drinking experience. So this is how I make my julep.


  • 2 1/2 oz overproof bourbon (Noah’s Mill)
  • 3/4 oz simple syrup (1:1)
  • 12 muddled mint leaves
  • Crushed ice
  • 1 mint sprig for garnish
  • Dust top with powdered sugar
  • 1 small drinking straw

Add the simple syrup in a shaker tin. Then add 12 mint leaves and lightly muddle. Add a healthy amount of overproof bourbon, 2 1/2 oz. The reason I like a strong bourbon is because it’s going to dilute with the crushed ice. Rye is becoming popular these days. I’ve seen a decent amount of bartenders substituting it for bourbon. I make my juleps with bourbon though. Nothing beats sweet corn bourbon in a julep. It’s a Kentucky thing and I like to keep it that way. Shake with ice and strain into your julep cup. Top this with a pile of crushed ice. Garnish with a nice sprig of mint. A straw helps the drinking experience. It can be a pain getting to your mint julep through all that crushed ice. A dusting of powdered sugar on top of your julep is also a nice touch.

Be careful with Mint Juleps they can bite back. Here is an old soul song by the Clovers– One Mint Julep on the subject.

3 Notes on Mint Julep

  1. Thanks for getting this right. There are many “tutorials” out there that just simply fail. I agree with and also feel shaking the mix helps get the oils into the drink. The flavor benefits greatly. I recommend more whiskey, 3 to 4 ounces, and adding a small bit of water during the muddling, to give your drink a bit more size after it’s strained. Well done.

    - born and raised in Kentucky

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