Learning how to make a mint julep couldn’t be easier! Grab some bourbon, mint, sugar, bitters… then you’re ready to sip, savor and enjoy!
This is one of the best elixirs for summertime cocktail hour on the front porch. Insanely fresh, bright and easy to drink, Mint Juleps are a classic that everyone should know how to whip up at home. Other frosty cocktails we enjoy include these Strawberry Mint Margaritas, Spicy Paloma Cocktails, and this Blackberry Whiskey Smash.
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Even when it’s NOT Kentucky Derby season… this classic cocktail makes an appearance at our casa a few times a year on warm, sunny days (no flamboyant hats, crazy outfits or horses required). There’s something so refreshing about the mix of mint and bourbon. I can’t pin point on the reasonings why, but it’s definitely something that I fancy.
STEPS ON HOW TO MAKE A MINT JULEP:
- The easiest way to make simple syrup at home is to mix equal parts of sugar and water until the sugar as dissolved. This will take roughly one minute. Repeat with the second glass.
- Slap a sprig of mint in the palm of your hand to release its oils (approximately 5 – 6 leaves). This will wake them up and brighten the flavors. Drop one sprig into each cocktail glass.
- Fill both glasses with crushed ice and muddle the mint, if preferred (not required).
- Top-off each with bourbon and optional bitters. Garnish with additional fresh mint sprigs and serve with a straw. Enjoy immediately.
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- 2 tbsp. Sugar
- 2 tbsp. Water
- 2 Sprigs Fresh Mint Leaves + 2 Sprigs for garnish
- 6 oz. Bourbon
- Crushed Ice
- 2 dashes of Bitters, optional
- Mix equal parts of sugar and water until the sugar as dissolved. This will take roughly one minute. Repeat with the second glass.
- Slap a sprig of mint in the palm of your hand to release its oils (approximately 5 - 6 leaves). This will wake them up and brighten the flavors. Drop one sprig into each cocktail glass.
- Fill both glasses with crushed ice and muddle the mint, if preferred (not required).
- Top-off each with 3 oz. bourbon and optional dash of bitters. Garnish with additional fresh mint sprigs and serve with a straw. Enjoy immediately.
NOTES ON THIS RECIPE:
- Crushed ice is the only ice this drink should be served with. To create your own at home, simply place the ice in a double-lined, sealable plastic bag. Hit the ice with a mallet or rolling pin until you’ve reached the consistency you desire. Set the bag in the freezer until you’re ready to assemble.
- Traditionally, this cocktail is served in a silver or pewter glass so they remain frosty. I’ve found that Moscow mule cups work just as well. Like photographed here, you can also use a classic highball glass.
- I prefer making these with Maker’s Mark Bourbon, however you can use whichever brand you enjoy most.
This recipe and all photography was developed exclusively for That’s Tasty. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development and Photography tabs for more details. Want to work together? Shoot me an email!
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