Serve in aJulep tin
Mint sprig dusted with icing sugar
How to make:
SHAKE all ingredients with ice and fine strain into julep cup half filled with crushed ice. CHURN (stir) the drink with the crushed ice using a bar spoon. Top up the cup with more crushed ice and CHURN again. Repeat this process so the drink fills the cup and frost forms on the outside.
|12 fresh||Mint leaves|
|2 1⁄2 fl oz||Bourbon whiskey|
|3⁄4 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
This superb drink is better if the shaker and its contents are placed in the refrigerator for several hours prior to mixing with ice. This allows the mint flavours to infuse in the bourbon.
Like so many cocktails, the humble Mint Julep's origins are the subject of heated debate. Today it is closely identified with America's Deep South, famously served at the Kentucky Derby.
The contentious history of the Julep, along with its variants can be found on our page.