The Recipe · No.747 · Mint Julep

Mint Julep, and Where to Source It

A metal cup and crushed ice are the point: the metal conducts cold fast and frosts on the outside, and the fine ice chills the bourbon almost instantly while diluting it just enough. Press the mint gently for oils, not hard, so it never turns bitter.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook0 min
Makes1 drink
CuisineAmerican
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Bourbon
A wood-forward bourbon stands up to the mint and ice. Buy this fresh and local.
2.5 oz
Local / market
Mint leaves
Fresh, fragrant leaves; press the leaves, never the bitter stems. Bought local.
8 leaves
Source it →
Simple syrup
Equal sugar and water for clean sweetness. An unrefined sugar adds depth.
1/2 oz
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Press the mintAdd mint and simple syrup to a metal cup and press gently to release the oils.
  2. Pack the iceFill the cup to the top with crushed ice, mounding it above the rim.
  3. PourPour the bourbon through the ice into the center.
  4. Frost and garnishStir until the cup frosts over, then garnish with a mint sprig.
Part Three
The Toolkit

Julep cup · Muddler · Bar spoon

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