Mint Julep
The Quirky Foodster Team
Ingredients
- Bourbon whiskey — 75 ml (2 1/2 oz)
- Simple syrup — 10 ml (2 tsp)
- Fresh mint leaves — 8-10
Method
- Gently muddle the mint with the simple syrup in the bottom of the cup — bruise, don't shred.
- Fill the cup with crushed ice.
- Pour the bourbon over the ice and stir until the cup frosts.
- Top with more crushed ice and garnish with a fresh mint sprig.
Description: A crushed-ice bourbon classic built for slow sipping through a short straw, famously the drink of the Kentucky Derby.
Cultural Background: Juleps date to the early 1800s in the American South, originally made with brandy before bourbon became the standard base by the mid-1800s.
Tips: Slap the mint sprig against your hand before garnishing to release its aroma without bruising the leaves.
Variations: A "Georgia Mint Julep" adds a splash of peach brandy.
Serving Suggestion: Traditionally served in a frosted silver julep cup, but any well-chilled metal or glass cup works.
Nutrition: Approx. 190 kcal per serving
FAQs:
Q: What's the trick to crushed ice at home?
A: Wrap cubed ice in a clean towel and crush with a rolling pin or mallet.
- Bourbon whiskey — 75 ml (2 1/2 oz)
- Simple syrup — 10 ml (2 tsp)
- Fresh mint leaves — 8-10
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