Recipe

Classic Mint Julep Recipe

A frosty, bourbon-forward julep with bright mint and just enough sweetness. Simple technique, big payoff.

By Matt Campbell

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4.8

Classic mint julep in a chilled silver cup packed with crushed ice and topped with a fresh mint bouquet

If summer had a signature scent, it would be mint getting gently slapped awake and parked next to bourbon. The classic mint julep is deceptively simple. You are basically building sweetened bourbon over crushed ice, then letting time and temperature do the magic. The result is cold, bracing, and a little dangerous in that “this is going down way too easily” kind of way.

The biggest misconception is that a julep is a minty cocktail. It is not. It is a bourbon cocktail that happens to wear mint like a fresh button-up. Treat the mint kindly, use crushed ice, and you will get that iconic frost on the cup and a drink that stays balanced from first sip to last.

And yes, it is the Kentucky Derby’s calling card for a reason. One sip and you will understand the hype.

Hands holding a large bouquet of fresh mint above a bar counter with a julep cup nearby

Why It Works

Cold all the way through: Crushed ice gives you maximum chill fast and creates the signature frosty cup.
Fresh mint aroma without bitter greens: A gentle muddle releases oils. Over-muddling turns mint grassy and bitter.
Balanced sweetness: 1:1 simple syrup dissolves instantly, so you are not chewing sugar at the bottom of the cup.
Built to sip slowly: As the ice melts, the drink opens up instead of turning into a watery mess.

Pairs Well With

Storage Tips

A mint julep is best made to order, but you can prep the pieces so it is basically a one-minute party trick when friends show up.

Simple syrup

This recipe uses 1:1 syrup (equal parts sugar and water).
Store in a sealed jar in the refrigerator for 2 to 4 weeks.
If it looks cloudy or smells “off,” toss it and make a new batch.

Mint

Option 1 (often best): Trim the ends and stand mint like a bouquet in a glass with a little water at cool room temp. Loosely tent with a plastic bag. Use within 2 to 4 days for best aroma.
Option 2 (if your kitchen runs hot): Do the same bouquet method, loosely cover, and refrigerate. If your mint blackens in the fridge, switch to the countertop method.

Batching (optional)

You can pre-mix bourbon + simple syrup (no mint, no ice) and refrigerate in a sealed bottle. It is best within 1 week.
To serve: add fresh mint leaves and a splash of syrup (or a tiny splash of the batched mix) to each glass, muddle gently, then pour in your batched bourbon-syrup mixture, pack with crushed ice, and garnish with a mint sprig.

Common Questions

Do I need a silver julep cup?

Nope. It is traditional and it frosts beautifully, but a short rocks glass works. If you want the full effect, chill whatever glass you are using for 10 minutes first.

Can I use sugar instead of simple syrup?

You can, but it takes longer to dissolve and tends to settle at the bottom. If you only have sugar, muddle it with the mint and a splash of bourbon until it looks wet and mostly dissolved, then continue. Sweetness note: 1/2 oz of 1:1 simple syrup is roughly in the same neighborhood as 1 tsp sugar. If you like it a touch sweeter, go up to 2 tsp.

What bourbon is best for a mint julep?

Use something you actually enjoy drinking. A 90 to 100 proof bourbon stands up well to the dilution from crushed ice. Very low proof can taste thin once the drink melts a bit.

Why does my julep taste bitter?

Most likely the mint got overworked. Press gently, do not grind. Also avoid bruised, sad mint. Fresh leaves make a huge difference.

Do I have to use crushed ice?

Crushed is classic because it chills fast and gives that slow, even dilution. If you only have cubes, put them in a zip-top bag and whack them with a rolling pin or skillet. Effective and oddly satisfying.

Crushed ice spilling from a scoop into a metal julep cup on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Muddler (or the handle of a wooden spoon)
Julep cup or rocks glass
Bar spoon or long spoon
Measuring jigger or tablespoons
Ice crusher or zip-top bag and rolling pin

The first time I made mint juleps for friends, I treated the mint like it owed me money and muddled it into a green paste. The drink tasted like lawn clippings with bourbon. Lesson learned. Now I go gentle, like I’m waking the mint up from a nap, not interrogating it. When you get it right, the smell hits you before the sip does, and the whole thing feels like sitting on a porch you do not have to mow.