IBA
Mint Julep – IBA
Muddle; Stir ∙ 3 min ∙ 29.8% ABV ∙
The Mint Julep – IBA is bourbon stirred over cracked ice with mint gently muddled with sugar and a little water, served in a julep cup.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- In julep stainless steel cup gently muddle the Fresh mint leaves 10 pcs and Powdered sugar 1 bsp and Chilled water 10 ml
- Fill the glass with cracked ice, add the Bourbon 60 ml
- Stir well until the cup frosts
- Garnish with a mint sprig
Tips
- Press the mint gently with the sugar and water, just enough to release its oils; shredded leaves taste grassy and bitter.
- Fill the cup to the top with cracked ice, not cubes; it packs tighter and chills faster, and that's what frosts the cup.
- Keep stirring until the outside of the cup frosts over; that's how you know the drink is cold and diluted enough.
History
The Mint Julep – IBA is the International Bartenders Association's official specification for the classic Mint Julep, listed among its Contemporary Classics. It standardizes the bourbon, sugar, water, and fresh mint build served in a julep cup or tumbler.
The Mint Julep began as a sweetened mix of rum or brandy with mint; a 1793 description called it a sweetened tumbler of rum and water with a sprig of mint. Bourbon replaced those spirits as Kentucky's whiskey production grew, and the drink became closely associated with the American South and, in particular, the Kentucky Derby.
FAQ
How do you make a Mint Julep?
Gently muddle fresh mint leaves with powdered sugar and a splash of chilled water in a julep cup, then pack the cup with cracked ice and pour in the bourbon. Stir until the cup frosts, then garnish with a mint sprig.
What alcohol is best for a Mint Julep?
Bourbon, 60 ml in this spec. A straight bourbon with some sweetness and oak works well, since it has to hold its own against the mint and sugar once the ice dilutes it.
What are common mistakes when making a Mint Julep?
Muddling the mint too hard, which makes it grassy and bitter; using cubed instead of cracked ice; and stopping before the cup frosts, which leaves the drink under-diluted and too strong.
