I’ll share my Best Mint Julep Recipe, revealing mint simple syrup secrets, the ideal amount of muddled mint, why crushed ice matters more than you’d expect, and how to scale it into a pitcher for a crowd while still using the classic mint julep cups.

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I’ll admit I get a little nerdy about the Best Mint Julep Recipe every Derby season. There’s something about bourbon whiskey that makes summer feel like it’s packed into a glass, and the bright snap of fresh mint wakes it up in a way nothing else does.

Add the chill of crushed ice, lots of it, and suddenly it’s less a drink and more a tiny celebration. I’ve made versions that were perfect and others that were gloriously flawed, and honestly the mistakes taught me the most.

If you like bold simple flavors, this one will make you curious.

Ingredients

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Warm oaky spirit that adds alcohol, aroma and a sweet vanilla caramel backbone and bite
Sweet syrup made from sugar and mint, really packs calories and lots of minty sweetness
Bright aromatic leaves with tiny vitamins and antioxidants, so mostly flavor not calories
Crushed ice chills fast waters down your drink over time, makes julep sippable instantly
Pure carbs, gives body and sweetness, no real nutrition just quick energy though
Simple solvent for sugar, hydrates syrup and tones sweetness, basically neutral too
A sprig on top lifts aroma, makes each sip smell fresh and extra nice always

Ingredient Quantities

2 oz bourbon whiskey (Kentucky bourbon preferred)

1/2 oz mint simple syrup or 1 tsp if you like it less sweet

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

Crushed ice, lots of it

Granulated sugar 1 cup (for the mint simple syrup)

Water 1 cup (for the mint simple syrup)

Fresh mint 1 small bunch about 15 to 20 leaves (for syrup and garnish)

How to Make this

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1. Make the mint simple syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan, add about 15 to 20 fresh mint leaves, bring to a gentle simmer until the sugar dissolves, remove from heat and let steep until cool about 20 to 30 minutes, strain out the leaves and chill. Syrup keeps in the fridge for about 2 weeks.

2. Chill your julep cups or glasses in the freezer or by filling them with ice and cold water for a few minutes, then dump the ice water.

3. In each chilled cup put 8 to 10 fresh mint leaves and 1/2 oz mint simple syrup (or 1 tsp if you like it less sweet). Gently muddle 2 to 3 times just to bruise the leaves and release the oils, dont shred them.

4. Add 2 oz bourbon whiskey to the muddled mint and syrup. Kentucky bourbon preferred.

5. Add a small scoop of crushed ice and stir vigorously for about 10 to 15 seconds until the cup frosts and the drink is well chilled and slightly diluted.

6. Pack the cup full of crushed ice all the way to the rim and mound a little on top. Crushed ice is the secret ingredient because it chills fast and keeps the drink icy without watering it down too quickly.

7. Slap a mint sprig between your palms to wake up the aroma then tuck it into the top of the ice as a garnish.

8. Add a straw near the edge so you get the mint aroma while sipping, and serve immediately before the ice melts.

9. To make a pitcher for a crowd, multiply the bourbon and syrup, mix them in a pitcher without ice, keep crushed ice separate and add it to each glass when serving so every drink stays icy fresh.

10. Quick tips: use young bright mint leaves not woody stems, measure the syrup for consistent sweetness, dont overmuddle or the drink will turn bitter, and keep extra simple syrup in the fridge for more juleps later.

Equipment Needed

1. Small saucepan (1 to 2 quart), for the mint simple syrup, youll simmer and steep the leaves
2. Fine mesh strainer or sieve, to remove the mint bits from the syrup
3. Measuring cup and measuring spoons, for the 1 cup sugar, 1 cup water and the 1/2 oz syrup per drink
4. Wooden muddler or the back of a wooden spoon, to gently bruise mint leaves dont shred them
5. Julep cups or chilled rocks glasses, chill them in the freezer or with ice water first
6. Ice crusher or blender or a heavy zip bag plus a mallet, crushed ice is the secret here
7. Long bar spoon or regular spoon, for stirring vigorously until the cup frosts
8. Ice scoop or tongs and a small bowl for mint sprigs, to pack ice and tuck in the garnish

FAQ

2 oz bourbon whiskey (Kentucky bourbon preferred)

1/2 oz mint simple syrup or 1 tsp if you like it less sweet

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

Crushed ice, lots of it

Granulated sugar 1 cup (for the mint simple syrup)

Water 1 cup (for the mint simple syrup)

Fresh mint 1 small bunch about 15 to 20 leaves (for syrup and garnish)

Q: Can I use regular sugar instead of making simple syrup? A: You can, but sugar wont dissolve well in cold drinks. Make simple syrup or dissolve the sugar in a little hot water first for best texture.

Q: How long will the mint simple syrup keep? A: Stored in a sealed jar in the fridge it lasts about 2 weeks, sometimes a bit longer if it smells fresh.

Q: Can I use a spirit other than bourbon? A: Sure, rye or rum both work if you like a different flavor but then its not quite a classic mint julep.

Q: How do I crush ice fast at home? A: Put ice in a sturdy zip bag, wrap in a towel, bash with a rolling pin or mallet. Or pulse in a blender or food processor.

Q: Why bruise the mint instead of fully crushing it? A: Bruising releases the fragrant oils without shredding leafy bits that make the drink bitter and cloudy.

Q: Whats the best bourbon to use? A: Use a mid-shelf Kentucky bourbon you enjoy. No need to use your top bottle, but avoid very cheap blends that taste harsh.

Mint Julep Recipe Substitutions and Variations

Bourbon whiskey (2 oz): swap with rye whiskey for a spicier bite, aged dark rum for sweeter caramel notes, or a nonalcoholic bourbon-style spirit if you want zero proof.
Mint simple syrup (1/2 oz): muddle 8–10 mint leaves with 1 tsp sugar and a splash of water, use honey syrup (1:1 honey to water) for a richer sweetness, or agave syrup for a cleaner, vegan option.
Fresh mint leaves: use spearmint or peppermint (peppermint is stronger so use fewer leaves), try basil for a herbal twist, or 1/8 tsp mint extract diluted in the syrup if you have no fresh herbs.
Crushed ice: use pebble ice from a machine if you have it, crush large cubes in a sealed bag with a rolling pin or mallet, or pulse ice briefly in a blender for shaved-style ice.

Pro Tips

1) Make extra mint syrup and freeze some in an ice cube tray, that way you can add flavor without watering the drink later. Use fresh bright leaves for the syrup, strain well, and only keep it in the fridge about two weeks.

2) Muddle like youre gently waking the mint, not shredding it. Two or three soft presses with a muddler or the back of a spoon is enough, and avoid getting stems in there or it will taste bitter.

3) Crushed ice is everything, so keep it separate if you batch drinks and add it to each glass just before serving. Stir hard for 10 to 15 seconds to frost the cup and get the right tiny bit of dilution, then pack full to the rim.

4) Wake up the mint by slapping or rubbing the sprig between your palms and tuck it on top near the straw so the aroma hits you with every sip. Chill your cups first, but dont overchill the bourbon or youll mute the flavor.

Mint Julep Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

151

kcal

Equipment: 1. Small saucepan (1 to 2 quart), for the mint simple syrup, youll simmer and steep the leaves
2. Fine mesh strainer or sieve, to remove the mint bits from the syrup
3. Measuring cup and measuring spoons, for the 1 cup sugar, 1 cup water and the 1/2 oz syrup per drink
4. Wooden muddler or the back of a wooden spoon, to gently bruise mint leaves dont shred them
5. Julep cups or chilled rocks glasses, chill them in the freezer or with ice water first
6. Ice crusher or blender or a heavy zip bag plus a mallet, crushed ice is the secret here
7. Long bar spoon or regular spoon, for stirring vigorously until the cup frosts
8. Ice scoop or tongs and a small bowl for mint sprigs, to pack ice and tuck in the garnish

Ingredients

2 oz bourbon whiskey (Kentucky bourbon preferred)
1/2 oz mint simple syrup or 1 tsp if you like it less sweet
8 to 10 fresh mint leaves, plus 1 sprig for garnish
Crushed ice, lots of it
Granulated sugar 1 cup (for the mint simple syrup)
Water 1 cup (for the mint simple syrup)
Fresh mint 1 small bunch about 15 to 20 leaves (for syrup and garnish)

Directions

Make the mint simple syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan, add about 15 to 20 fresh mint leaves, bring to a gentle simmer until the sugar dissolves, remove from heat and let steep until cool about 20 to 30 minutes, strain out the leaves and chill. Syrup keeps in the fridge for about 2 weeks.
Chill your julep cups or glasses in the freezer or by filling them with ice and cold water for a few minutes, then dump the ice water.
In each chilled cup put 8 to 10 fresh mint leaves and 1/2 oz mint simple syrup (or 1 tsp if you like it less sweet). Gently muddle 2 to 3 times just to bruise the leaves and release the oils, dont shred them.
Add 2 oz bourbon whiskey to the muddled mint and syrup. Kentucky bourbon preferred.
Add a small scoop of crushed ice and stir vigorously for about 10 to 15 seconds until the cup frosts and the drink is well chilled and slightly diluted.
Pack the cup full of crushed ice all the way to the rim and mound a little on top. Crushed ice is the secret ingredient because it chills fast and keeps the drink icy without watering it down too quickly.
Slap a mint sprig between your palms to wake up the aroma then tuck it into the top of the ice as a garnish.
Add a straw near the edge so you get the mint aroma while sipping, and serve immediately before the ice melts.
To make a pitcher for a crowd, multiply the bourbon and syrup, mix them in a pitcher without ice, keep crushed ice separate and add it to each glass when serving so every drink stays icy fresh.
Quick tips: use young bright mint leaves not woody stems, measure the syrup for consistent sweetness, dont overmuddle or the drink will turn bitter, and keep extra simple syrup in the fridge for more juleps later.

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.