Last Updated: November 10, 2026
A mint julep is made by gently pressing fresh mint with sugar or simple syrup, adding 2.5 ounces of bourbon, and packing the cup with crushed ice until it frosts. It is the traditional drink of the Kentucky Derby, and when made well it is cold, aromatic, and refreshingly minty without bitterness.
Ingredients
- 2.5 oz bourbon (90 to 100 proof works well)
- 0.25 to 0.5 oz simple syrup (or 2 teaspoons sugar)
- 8 to 10 fresh spearmint leaves, plus a large sprig for garnish
- Crushed ice, a generous amount
- Powdered sugar for dusting (optional)
Instructions
- Place the mint leaves and simple syrup in a julep cup or a rocks glass.
- Press gently with a muddler just 3 or 4 times to release oils. Do not shred the leaves.
- Add the bourbon and fill the cup halfway with crushed ice.
- Stir with a long spoon until the outside of the cup frosts.
- Pack in more crushed ice to form a dome above the rim.
- Slap the mint sprig between your palms to release aroma, tuck it beside a short straw, and serve.
Gentle Muddling Is the Key
Mint turns bitter when it is crushed too hard because that releases chlorophyll and tannins. You want only the fragrant oils on the surface. Press and twist lightly, or even just stir the mint in the syrup and let it sit for a few minutes. Many bartenders skip muddling entirely and instead make a mint-infused simple syrup by steeping a handful of leaves in warm syrup for 20 minutes, which gives a consistent flavor with zero bitterness.
Why Crushed Ice Matters
A julep is meant to be served nearly frozen. Crushed or pebble ice chills the drink quickly, dilutes it gradually, and forms a frosted layer on a metal cup. To make crushed ice at home, wrap cubes in a clean kitchen towel or canvas bag and strike them with a mallet or rolling pin. Pack the ice firmly, because loose ice melts fast.
Choosing the Bourbon
A bourbon with a bit more proof stands up better to melting ice. Look for corn-forward bourbons with caramel and vanilla notes, which complement mint. A rye-heavy bourbon adds spice that contrasts with the cooling herb. Avoid very delicate or expensive sipping bourbons, since the crushed ice and mint change their nuance.
Julep Cups and Alternatives
| Vessel | Advantage | Consideration |
|---|---|---|
| Silver or pewter julep cup | Frosts beautifully, stays cold | Hold by the rim to avoid warming |
| Copper mug | Similar frosting effect | Often lined, check for safety |
| Rocks glass | Easy and affordable | No frost effect |
| Collins glass | Good for lighter versions | Needs a long straw |
Variations
Peach Mint Julep
Muddle two slices of ripe peach with the mint and use peach-flavored syrup. It is a popular summer variation.
Strawberry Julep
Add two sliced strawberries to the cup for a pink drink with a jammy edge.
Rye Julep
Replace the bourbon with rye whiskey for a drier, spicier cocktail.
Cognac Julep
An older style of julep used brandy or cognac. It is lighter and more floral.
Honey Julep
Swap simple syrup with honey syrup for a rounder sweetness.
Sparkling Julep
Top the finished drink with a splash of brut sparkling wine for a lighter, festive touch.
Food Pairings
A julep pairs well with Southern dishes and light fare. Try it with country ham biscuits, fried chicken, pimento cheese sandwiches, deviled eggs, shrimp and grits, or pecan pie. The mint cools spicy foods, so it also complements barbecue and hot chicken.
Serving at a Derby Party
Make a big jar of mint syrup ahead, chill the cups in the freezer, and prepare a large bag of crushed ice. Guests can assemble their own juleps in a few moments. Keep extra mint sprigs in a glass of water for garnishes, and offer a non-alcoholic option made with sparkling water, mint syrup, and lime.
Tips
- Use spearmint, not peppermint, for the sweeter, softer flavor.
- Place the mint sprig next to the straw so the aroma hits the nose with each sip.
- Add ice in layers and stir to build frost.
- Keep bourbon chilled to reduce meltdown.
The julep is strong and easy to sip quickly, so enjoy it slowly and drink responsibly.
Derby Tradition
The mint julep has been the signature drink of the Kentucky Derby for generations, and tens of thousands are served over the two days of the event each year. Traditionally, the drink is presented in a silver or pewter cup that is held by the rim or base so the frost on the outside stays intact. The mint and the straw sit close together so that every sip includes a burst of fragrance.
Making Mint Syrup
Combine 1 cup of water and 1 cup of sugar in a saucepan and heat until the sugar dissolves. Remove from heat and add a large handful of fresh spearmint, pressing the leaves gently into the syrup. Let steep for 20 minutes, strain, and chill. Use 0.5 ounce of the syrup per julep. This approach avoids bitterness, and the syrup keeps for about two weeks in the refrigerator.
Building the Frost
For the best frost, chill the cup in the freezer for 30 minutes before use. Stir the drink with a long spoon in a rotating motion, pressing the spoon against the cup wall, until the outside fogs. Add more ice and stir again. A well-iced julep will stay cold for 15 to 20 minutes, even outdoors.
Non-Alcoholic Julep
Skip the bourbon and press mint with 0.5 ounce of simple syrup, add 3 ounces of cold black tea and a squeeze of lemon, then pack with crushed ice. The tea mimics the tannins of aged whiskey. Top with a splash of ginger ale for fizz. Garnish exactly as you would the original so the drink looks the part and everyone at the table can toast together.
Another option is to use a barrel-aged vinegar shrub or a smoky tea such as lapsang souchong, which echoes the charred oak flavor of bourbon without any alcohol.
FAQ
What kind of mint is best?
Spearmint is the classic choice. Peppermint is sharper and can taste medicinal.
Do I need a julep cup?
No. A rocks glass works, though a metal cup frosts more dramatically.
Can I make a mint julep ahead?
You can prepare the mint syrup and chill the bourbon in advance, but assemble the drink and ice just before serving.
How sweet should a julep be?
A julep leans spirit-forward with just enough sugar to soften the bourbon. Start with a quarter ounce and adjust.
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