I perfected my Mint Julep Recipe and I’m finally sharing the unexpected detail that keeps it true to Kentucky Derby tradition.

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I always chase that sharp, sunlit kind of refreshment and this Mint Julep Recipe Kentucky Derby gets me close. I use good Kentucky bourbon and a fistful of fresh mint leaves so it smells like summer before you even sip, but there’s more to it than that, you’ll see.

It’s kind of loud and simple at once, and makes you wonder why you ever settled for boring drinks. If you’re setting up a Mint Julep Cocktail station for guests they’ll actually hang around, this is the one they’ll talk about later, trust me.

Ingredients

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Full flavored bourbon brings warmth and calories, no carbs but alcohol adds empty calories.
Simple syrup gives sweetness and carbs, quick energy but not nutritious, use sparingly.
Fresh mint adds aroma and freshness, tiny amounts of vitamin A and fiber.
Crushed ice chills and dilutes the drink, no nutrients just refreshing, lots of melt.
Powdered sugar is optional, adds extra sweetness and carbs, obviously not health food.
Granulated sugar alternative: dissolves slower, same carbs, cheap pantry backup when syrup isnt ready.
A sprig garnish makes it pretty and aromatic, negligible nutrition, looks fancy on top.

Ingredient Quantities

2 oz Kentucky bourbon (a good, full flavored bottle, like Maker’s or Woodford)

1/2 oz simple syrup (or 1 tsp granulated sugar + splash of water)

8–10 fresh mint leaves, plus 1 sprig for garnish

Crushed ice, plenty to mound

Powdered sugar for dusting, optional

How to Make this

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1. Chill a julep cup or a rocks glass in the freezer for 10 minutes or fill it with ice while you prep so the drink stays cold.

2. If you dont have simple syrup ready mix 1 tsp granulated sugar with a splash of hot water and stir until dissolved, or use 1/2 oz ready-made simple syrup.

3. Put 8 to 10 fresh mint leaves in the chilled glass with the syrup, then gently muddle them just enough to bruise the leaves and release the oils; dont pulverize the stems or you’ll get bitterness.

4. Fill the glass with crushed ice, pack it lightly around the mint so the flavors chill and mingle.

5. Pour 2 oz Kentucky bourbon over the ice, a good full flavored bottle like Maker’s or Woodford works great.

6. Give it a quick gentle stir 4 or 5 times to combine bourbon, syrup and mint and to start the slight dilution that makes it smooth.

7. Top with more crushed ice mounded above the rim so the glass frosts and stays cold for a long time.

8. Slap a mint sprig between your hands to wake up the aroma and tuck it into the top as a garnish, and if you like dust a little powdered sugar on top for a pretty, sweet finish.

9. Serve with a short straw or sip straight from the cup, and drink before the ice melts too much so it stays crisp and refreshing.

Equipment Needed

1. Julep cup or a rocks glass, chilled so the drink stays cold
2. Muddler (or the handle of a wooden spoon) to bruise the mint, not pulverize it
3. Jigger or small measuring cup for the 2 oz bourbon and 1/2 oz syrup
4. Bar spoon or long spoon for gentle stirring
5. Ice crusher or a sturdy resealable bag and mallet/rolling pin to make crushed ice
6. Small bowl or heatproof cup and a teaspoon to dissolve sugar if you dont have simple syrup
7. Short straw for serving, or just sip straight from the cup
8. Small fine mesh sieve or tea strainer for dusting powdered sugar, optional

FAQ

Q: Can I use any bourbon? A: Yes but choose a good, full flavored bottle. Cheap, harsh bourbon will overpower the mint. Maker's Mark or Woodford Reserve are classic choices.

Q: Whats the best way to muddle the mint? A: Gently press or clap the leaves 2 to 3 times to release oils, dont grind them. Too much muddling makes the drink bitter.

Q: Can I use granulated sugar instead of simple syrup? A: Yes. Use 1 tsp sugar with a splash of water and stir until mostly dissolved, but simple syrup mixes easier and is less grainy.

Q: Why crushed ice not cubes? A: Crushed ice chills and dilutes faster giving that frosty texture and smoother sip thats traditional for a julep.

Q: How many servings does this make? A: This recipe is for one classic Mint Julep. Multiply ingredients for more guests.

Q: Any garnish tips? A: Slap the mint sprig between your palms before garnishing to wake up the aroma. Dust with powdered sugar if you want a pretty finish.

Mint Julep (classic Kentucky Derby Cocktail) Recipe Substitutions and Variations

Bourbon: Rye whiskey gives a spicier, peppery julep, Tennessee whiskey makes it softer, or aged dark rum adds a sweet molasses note.
Simple syrup / granulated sugar: Honey syrup (1 part honey 1 part warm water) adds floral sweetness, maple syrup brings a deeper woodsy flavor, agave keeps it lighter.
Fresh mint leaves: No mint? Try basil or lemon balm for a bright herby twist, or stir a few drops of mint extract into the syrup but go easy its strong.
Crushed ice: Cant crush ice? Use small cubes and bruise them with a muddler, or pulse cubes in a blender or food processor so they mound like crushed ice.

Pro Tips

1) Dont pulverize the mint, bruise it gently until you smell it. If you mash stems or grind the leaves it gets bitter, so go easy and stop when the aroma pops.

2) Chill the cup ahead of time or fill it with ice while you prep. Crushed ice chills fast but melts fast too, so pack it tight and serve right away or it waters down.

3) Use a bold bourbon but taste as you go, you can open it with a teaspoon of water or an extra gentle stir if it feels too hot. Stirring 4 or 5 slow turns will smooth it out without over diluting.

4) Slap the mint sprig just before you garnish to wake the oils, tuck it on top so the aroma hits you first. If you use powdered sugar, dust very lightly or it just looks sugary not fresh.

Mint Julep (classic Kentucky Derby Cocktail) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected my Mint Julep Recipe and I'm finally sharing the unexpected detail that keeps it true to Kentucky Derby tradition.

Servings

servings

Calories

190

kcal

Equipment: 1. Julep cup or a rocks glass, chilled so the drink stays cold
2. Muddler (or the handle of a wooden spoon) to bruise the mint, not pulverize it
3. Jigger or small measuring cup for the 2 oz bourbon and 1/2 oz syrup
4. Bar spoon or long spoon for gentle stirring
5. Ice crusher or a sturdy resealable bag and mallet/rolling pin to make crushed ice
6. Small bowl or heatproof cup and a teaspoon to dissolve sugar if you dont have simple syrup
7. Short straw for serving, or just sip straight from the cup
8. Small fine mesh sieve or tea strainer for dusting powdered sugar, optional

Ingredients

2 oz Kentucky bourbon (a good, full flavored bottle, like Maker's or Woodford)
1/2 oz simple syrup (or 1 tsp granulated sugar + splash of water)
8–10 fresh mint leaves, plus 1 sprig for garnish
Crushed ice, plenty to mound
Powdered sugar for dusting, optional

Directions

Chill a julep cup or a rocks glass in the freezer for 10 minutes or fill it with ice while you prep so the drink stays cold.
If you dont have simple syrup ready mix 1 tsp granulated sugar with a splash of hot water and stir until dissolved, or use 1/2 oz ready-made simple syrup.
Put 8 to 10 fresh mint leaves in the chilled glass with the syrup, then gently muddle them just enough to bruise the leaves and release the oils; dont pulverize the stems or you'll get bitterness.
Fill the glass with crushed ice, pack it lightly around the mint so the flavors chill and mingle.
Pour 2 oz Kentucky bourbon over the ice, a good full flavored bottle like Maker's or Woodford works great.
Give it a quick gentle stir 4 or 5 times to combine bourbon, syrup and mint and to start the slight dilution that makes it smooth.
Top with more crushed ice mounded above the rim so the glass frosts and stays cold for a long time.
Slap a mint sprig between your hands to wake up the aroma and tuck it into the top as a garnish, and if you like dust a little powdered sugar on top for a pretty, sweet finish.
Serve with a short straw or sip straight from the cup, and drink before the ice melts too much so it stays crisp and refreshing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.