The mint julep is simple, refreshing, and perfect for bourbon cocktail lovers. Fresh mint and crushed ice combine with the spirit in a drink that radiates spring. This version tweaks the formula with an optional strip of lemon zest; muddled with the mint, it adds a bright balance to the often quite cloying cocktail.
Though the mint julep is closely linked to the Kentucky Derby—where it has been the official drink since the 1930s—its origins go back further. According to The Athletic, Black bartenders in 1820s Virginia (among them Jasper Crouch, Jim Cook, and John Dabney) were renowned for their juleps made with gin, brandy, or even Champagne. Today, bourbon dominates. This mint julep recipe nods to tradition while adding a subtle citrus lift.
Mint Julep FAQ
What bourbon is best for a mint julep?
Any good Kentucky bourbon works beautifully: Maker’s Mark, Bulleit, or Woodford Reserve. Michter’s US1 Kentucky Straight Bourbon is a crowd-pleaser with rich brown sugar notes, while Basil Hayden’s adds a subtle spicy kick. Your bourbon choice sets the tone—pick one you’d happily sip neat.
Is lemon traditional in a mint julep?
Nope. But a strip of muddled lemon zest balances the drink’s sweetness with brightness and a hint of bitterness, making each sip more lively. It’s inspired by a bartender technique sometimes called the “regal shake,” where citrus peel is used to extract aromatic oils before straining.
What difference does raw sugar make?
Many classic julep recipes call for powdered sugar because it dissolves quickly, but the added starches can affect texture. Granulated sugar works well and delivers a clean, classic flavor. Our preference is raw sugar (such as turbinado), which adds a subtle depth that complements bourbon’s caramel notes and adds a hint of complexity.
Do I have to use a metal cup?
Classic metal julep cups are iconic for the frosted look they take on when filled with an icy drink, but they aren’t essential. A footed rocks glass or even a standard old-fashioned glass works just fine.
How long should a mint julep steep?
Steeping is optional, but letting the bourbon mingle with mint (and lemon zest, if using) for 15–60 minutes intensifies flavor. Short on time? Just muddle and serve—it will still be delicious. Don’t skip the final mint sprig—it lets you take in the aroma before each sip.
Can I make a batch of mint juleps ahead of time?
Yes, you can prep the bourbon and mint mixture up to 2 hours in advance. For 8 servings, muddle the zest of one whole lemon (peeled in wide strips), 2 cups (packed) mint leaves, 5 Tbsp. plus 1 tsp. raw or granulated sugar in a mixing glass or cocktail shaker until mint is lightly bruised. Add ½ cup water and 2 cups bourbon, then stir to combine.
Chill the mixture for at least 15 minutes and up to 1 hour, then strain into a pitcher. (The strained mint julep can be chilled up to 1 hour more.) To serve, fill 8 julep cups or rocks glasses with crushed ice. Divide cocktail among glasses and stir each until outside of cup is very cold (if using metal, it should frost over), about 20 seconds. Top each with a mint sprig.
