Mint Julep
A citrus, sweet and bubbly whiskey cocktail ∙ Swizzle ∙ 3 min ∙ 22.7% ABV ∙
The Mint Julep is bourbon with cane syrup, Angostura bitters and fresh mint, swizzled over crushed ice and topped with a splash of soda.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Bruise Fresh mint leaves 12 pcs gently to release their aroma
- Add Bourbon 70 mlCane syrup 10 mlAngostura aromatic bitters 2 dashes
- Stir gently to mix
- Fill the glass with crushed ice
- Swizzle with a bar spoon
- Top with a splash of Soda water
- Add ice on top
- Garnish with a mint sprig
Tips
- Go easy on the mint. Tap it and swab it around the glass instead of crushing it, which turns it grassy and bitter.
History
The Mint Julep traces to colonial Virginia, where taverns served sweetened spirits infused with mint well before the word "cocktail" existed. An 1803 account by British traveler John Davis described Virginians drinking "a dram of spirituous liquor that has mint steeped in it" in the morning, and the earliest known print mention of an "Iced Julep" appeared in an 1807 Norfolk advertisement. Early versions were made with rum or brandy, and Jasper Crouch, a Richmond caterer and mixologist who identified as a Free Person of Color, was recognized as an early master of the drink. Bourbon gradually replaced rum and brandy as Kentucky's whiskey industry grew; Jerry Thomas's 1862 guide How to Mix Drinks, or the Bon Vivant's Companion recorded Juleps made with cognac and a dash of Jamaican rum, alongside gin and pineapple variations.
Kentucky Senator Henry Clay is credited with introducing the Julep to Washington, reportedly at the Round Robin Bar in the city's Willard Hotel during his time in the capital. The name itself is older and disputed: most accounts trace "julep" through Arabic and Persian roots referring to a rosewater syrup once used as a medicinal remedy, with mint later substituted for rose petals as the drink moved toward Europe and America.
The Mint Julep became fixed in American culture as the signature drink of the Kentucky Derby, likely served at the race since its first running in 1875 and formally promoted by Churchill Downs starting in 1938. Some sources date its official designation to 1939.
FAQ
What ingredients are in a Mint Julep?
70 ml bourbon, 10 ml cane syrup, two dashes of Angostura aromatic bitters, 12 fresh mint leaves and a 20 ml splash of soda water, over plenty of crushed ice.
What are some common mistakes when making a Mint Julep?
Over-muddling the mint is the big one: crushed leaves turn grassy and bitter, so bruise them gently and swab them around the glass. Cubed ice instead of crushed is another; it under-dilutes the drink and the glass never frosts. The third is stirring instead of swizzling, which does not chill the drink evenly through the crushed ice.
What's the difference between a Mojito and a Mint Julep?
The spirit and the citrus. A Mojito is a tall rum highball with lime juice, sugar and soda water. A Mint Julep is bourbon with cane syrup, bitters and just a splash of soda, with no citrus, served shorter and stronger in its own julep glass. Both use fresh mint and crushed or cracked ice.
Which bourbon is best for a Mint Julep?
A bottled-in-bond or other 90–100 proof bourbon. It is strong enough to stand up to the mint and the melting crushed ice. Very high-proof or heavily oaked bourbons can overpower the mint, and low-proof ones get lost as the ice melts.
