Mint julep

When it comes to mint juleps, there are a few things that are essential: mint, bourbon, sugar and lots of crushed ice. Beyond that, though, there are endless variations on this classic Southern cocktail.

Mint juleps have been around since the late 18th century, and their exact origins are a bit of a mystery. One theory is that they were created by a Kentucky landowner named Richard Stacks, who served them to guests at a horse race in 1784. Another possibility is that they were first made in Virginia, where they were mentioned in a 1787 newspaper article.

Regardless of where they originated, mint juleps became associated with the Kentucky Derby in the early 1900s. In 1938, the Derby's official drink was declared to be the mint julep, and today, over 120,000 of them are served at the race each year.

Advice

When making a mint julep, it’s important to start with quality ingredients. Use fresh mint and high-quality bourbon for the best flavor. To make the syrup, combine sugar and water in a saucepan and heat until the sugar is dissolved. When the mixture cools, add the mint and allow it to steep for at least an hour. After you’ve combined the bourbon, syrup, and mint, add crushed ice and stir. For a garnish, you can use a sprig of mint or a slice of orange. If you want to give your julep an extra kick, you can add a splash of club soda or a splash of soda water. Enjoy your mint julep!

Jump to: Ingredient Breakdown Insights

Recipes

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Mint Julep

  • sugar
  • water
  • mint
  • minty syrup
  • bourbon
  • ice
  • lemon juice
  • mint

Ingredient Breakdown

 
mint
bourbon
sugar
ice
water
maple syrup
peach
strawberry
bourbon whiskey
sweet tea
lemon wheel
dark brown sugar
dark brown sugar syrup
orange bitter
orange zest
orange
minty syrup
lemon juice
red jalapeño
seltzer
jalapeño
ginger ale
maraschino cherry
maraschino cherry juice
kentucky bourbon
bulleit bourbon
ginger beer

Insights

Staple Ingredients

  • mint 83%

Common Ingredients

  • bourbon 67%

Usual Ingredients

  • sugar 50%

Rarey Ingredients

  • ice 42%