The recipe
for your table
Gently bruise the mint leaves with the syrup in the cup - don't tear them, just release the oils.
Fill the cup three-quarters full with crushed ice and pour the bourbon over it.
Stir until the outside of the cup frosts over, then top up with a scoop of crushed ice.
Tuck a generous sprig of mint beside the straw - the aroma is half the experience.
The story
The julep originates from the Persian 'gulab', rosewater that was drunk as medicine. In the American South of the eighteenth century, it became a morning drink - whiskey with sugar and mint, to counter everything that made a farmhand's day hard. The silver or tin cup was a status symbol: the thicker the layer of ice on the outside, the wealthier the host. Since 1938, the Mint Julep has been the official cocktail of the Kentucky Derby, complete with souvenir cups cherished by collectors.
The right glass
The Mint Julep is inseparably linked to its metal cup. Copper or stainless steel conducts the cold incredibly quickly, causing the outside to turn white with frost - the hallmark of a well-made julep. Our copper cocktail cups of approximately 50 cl are perfect for it: plenty of room for crushed ice and a beautiful vintage look. No cup to hand? A sturdy tumbler works too, although you will miss that iconic frosted effect. If you don't have a julep cup, a thick-walled model from our tumbler glasses collection will work.
Speakeasy Drinking Cocktail Cup 50 cl Copper
Speakeasy Cola Mug Cocktail Cup 50 cl Copper
Together € 35,90.
The right tools
For a Mint Julep, in addition to the glass, you use a bar spoon for stirring, a muddler, a jigger for precise measuring, and glass straws. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 4 bar tools — together € 78,75.
Variations & twists
Replace the bourbon with cognac and you can drink the julep as it was before the American Civil War. A Peach Julep with a slice of grilled peach is a summer hit, and adding fresh ginger gives it a pleasant kick. For parties: make a julep bowl and scoop crushed ice from a large bowl. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Tap your sprig of mint briefly against the back of your hand before placing it in the cup: this releases the aroma without producing a bitter taste. You can make crushed ice yourself by crushing ice cubes in a tea towel.
How to make crushed ice in three minutes
Without crushed ice, there is no julep, because the fine texture is what creates the white frost on the outside of the cup. Wrap a handful of ice cubes in a sturdy tea towel, place the bundle on a cutting board, and hit it with a rolling pin or the rounded side of a frying pan until the pieces are about half a centimeter in size. Work in batches of ten cubes; too many at once will produce wet chunks. Spoon the ice into the cup with a dry spoon so that it does not freeze together.
Which bourbon to choose
Choose a bourbon at 43 to 46 percent ABV with a pronounced corn and vanilla profile; it will stand up to the mint and dilution from the melting ice. A mid-range bottle costing twenty-five to thirty-five euros is wiser here than an expensive single barrel, because the flavor will be diluted considerably either way. Rye makes the julep spicier and drier, which is appealing if you use a slightly more generous amount of simple syrup. Cognac was the usual base until around 1860 and produces a rounder, fruitier version that is well worth trying.
Mint Julep for a group from the bowl
For eight people, mix 48 cl of bourbon with 12 cl of sugar syrup and a generous handful of mint in a large bowl, then chill for half an hour. Strain out the mint before it turns bitter. Place the bowl on the table with a mound of crushed ice beside it, so everyone can fill their own cup and add fresh mint themselves. Allow about 7.5 cl of mixture per glass. Fill the cups only at the last moment, because a julep that sits for ten minutes is a glass of water.
Muddle the mint instead of tearing it
Mint oil is released as soon as you gently press the leaves; if you crush them, you also release the bitter compounds from the leaf veins. Place eight to ten leaves with the syrup in the bottom of the cup and press them straight down two or three times with the rounded side of a bar spoon, no more. Treat the garnish sprig differently: slap it once against the back of your hand to release the aroma without damaging the leaf, then place it right next to the straw.
Frequently asked questions
What is a Mint Julep?
A Mint Julep is an American classic made with 6 cl bourbon, fresh mint and 1.5 cl sugar syrup, served over a mound of crushed ice in a metal cup. It has been the official cocktail of the Kentucky Derby since 1938 and tastes sweet, fresh and refreshing.
What color is a Mint Julep?
A Mint Julep is light amber in color: the bourbon provides the golden-brown hue, which looks lighter and cloudier through the crushed ice. The green mint sprig on top provides the contrast the cocktail is known for, and the cup frosts white as soon as it is properly chilled.
Why do you drink a Mint Julep from a copper cup?
Copper and stainless steel conduct cold extremely quickly, causing the outside of the cup to frost white within a minute: the hallmark of a well-made julep. Choose a cup of around 50 cl so there is enough room for crushed ice; see our Moscow mule glasses.
How do you make crushed ice for a Mint Julep?
Crush ice cubes in a clean tea towel or a sturdy freezer bag with a rolling pin, or use a blender with an ice setting. Fill the cup three-quarters full, stir until the outside frosts over, then add another cup of crushed ice on top for the classic dome.
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