I first learned what a mint julep should taste like at Churchill Downs, standing in the grandstand on Derby Day with a silver cup so cold it stuck to my palm. The mint hit first — bright and green and aromatic — then the bourbon came through smooth and sweet, diluted just enough by melting ice to make the whole thing dangerously drinkable. Around me, thousands of people held identical cups, and for that one moment, we were all part of something bigger than ourselves. That's the mint julep: a bourbon cocktail with actual history, a Southern ritual, and the drink they've served at the Kentucky Derby since 1938.
They go through 120,000+ juleps during Derby weekend. Most of them are mediocre — too sweet, wrong ice, mint shredded to oblivion. But the good ones? They're transcendent.
This is how you make one properly.
The Classic Mint Julep Recipe
The mint julep is one of the simplest bourbon cocktails in existence. Four ingredients, minimal equipment, and about two minutes of your time. What separates great from terrible is technique.
Ingredients
- 10-12 fresh mint leaves, plus one sprig for garnish
- 2.5 oz bourbon
- 0.5 oz simple syrup (or 1 teaspoon granulated sugar)
- Crushed ice (not cubes — this matters)
Instructions
- Place mint leaves in a julep cup or rocks glass. Add simple syrup.
- Press gently with a muddler or wooden spoon. You're bruising the mint to release oils, not pulverizing it into paste. 5-6 presses, maximum.
- Fill the cup halfway with crushed ice. Add bourbon.
- Stir vigorously for 10-15 seconds. You want the outside of the cup to frost.
- Pack with more crushed ice until it mounds over the top. Dome it like you're building a snow cone.
- Garnish with a fresh mint sprig positioned so you smell it as you drink. Optionally dust with powdered sugar.
- Serve immediately, with a straw cut short so your nose is in the mint.
The Quick Version: Bruise mint with simple syrup. Add bourbon and crushed ice. Stir hard until the cup frosts. Top with more ice and a mint bouquet. Drink before it melts.
The Mint Technique That Changes Everything
This is where most home bartenders destroy their juleps. They muddle the mint like they're making a mojito, grinding it into green pulp. That's wrong.
When you shred mint leaves, you release chlorophyll along with the essential oils. Chlorophyll tastes bitter and grassy. It turns your drink into something that resembles lawn clippings soaked in bourbon. What you want is the aromatic oils — menthol, bright freshness — without the bitterness.
The technique: press, don't pulverize. Place your muddler on the mint and press down firmly, then release. Rotate 90 degrees and press again. You should see the leaves bruise and darken slightly. You'll smell mint immediately. That's your signal to stop.
Five to six presses, maximum. You're not juicing citrus. You're coaxing aromatics out of delicate leaves.
Use fresh mint only — spearmint or Kentucky Colonel if you can find it. Never dried mint. The essential oils evaporate within hours of drying, and you'll end up with a bourbon-flavored tea that tastes like regret.
The garnish sprig matters more than you'd think. Position it so the leaves sit just below your nose as you sip. Half the experience of a julep is aromatic. Every inhale should smell like fresh mint and bourbon vapor.
Why Crushed Ice Isn't Optional
A mint julep made with ice cubes is like a steak cooked in a microwave — technically possible, fundamentally wrong.
Crushed ice dilutes faster, which is exactly what you want. The julep is meant to be sipped slowly on a hot day while the ice melts and the drink evolves. The first sip is strong and minty. The middle sips are balanced. The last sip is mellow and sweet. That progression only works with rapid dilution.
Crushed ice also creates that iconic frost on the outside of the cup. If you're using a metal julep cup — and you should be — the crushed ice against cold metal forms condensation that freezes on contact. That's the visual cue that your julep is properly made.
How to crush ice at home:
- Lewis bag and mallet: The professional way. Fill the canvas bag with ice cubes, smash with a wooden mallet until you have pebble-sized pieces. Therapeutic and effective.
- Towel method: Wrap ice cubes in a clean kitchen towel, place on a cutting board, and beat with a rolling pin or meat tenderizer. Works perfectly well.
- Blender pulse: Last resort. Pulse in short bursts so you get crushed ice, not snow. You want texture, not slush.
If your cup develops a thick layer of frost on the outside within 30 seconds of stirring, you've done it correctly.
The Cup: Does It Actually Matter?
Short answer: yes.
The traditional mint julep cup is silver or pewter, about 3.5 inches tall, with a flared rim and no handle. This isn't just aesthetics — it's functional.
Metal conducts cold rapidly. When you pack crushed ice into a silver cup and stir, the entire vessel drops to near-freezing temperature. Your hand holding the cup is part of the experience. It should be so cold it's almost uncomfortable. That coldness keeps the drink icy longer, and it creates the frost.
Copper mugs (like you'd use for a Moscow Mule) work similarly. They're slightly less traditional but equally effective at conducting cold.
Glass works, but you lose the frost and some of the temperature retention. If glass is all you have, use a double old fashioned tumbler and prepare to drink faster.
Plastic is unacceptable. Don't even consider it.
You can find vintage silver julep cups at estate sales for $15-30. Modern stainless steel versions from cocktail supply shops run $12-20. It's a one-time purchase that makes juleps taste correct.
The Best Bourbons for Mint Juleps
You don't need expensive bourbon for a julep — the mint and dilution will mask subtle flavors — but you need good bourbon. Nothing harsh or hot. You want something smooth and slightly sweet that plays well with mint.
Best Overall: Woodford Reserve
This is the official bourbon of the Kentucky Derby since 1999, and it's official for good reason. Woodford is smooth, balanced, with vanilla and oak notes that complement mint without fighting it. It's what they actually serve in the premium areas at Churchill Downs. Around $35 for a 750ml bottle.
Read our full Woodford Reserve bourbon review for tasting notes and background.
Best Value: Buffalo Trace
Buffalo Trace at $25-30 is one of the best bourbon values in America. Clean, slightly sweet, with caramel and vanilla that work beautifully in a julep. You won't feel guilty mixing it, but it's good enough to drink neat. This is what I keep on hand for Derby parties and summer afternoons.
See our complete Buffalo Trace review.
The Derby Alternative: Old Forester
Old Forester was the first bourbon sold in sealed bottles (1870) and was the actual house bourbon at Churchill Downs for decades before Woodford took over the sponsorship. If you want historical accuracy — or if you just want a solid bourbon around $25 — this is it. The classic 86-proof expression is perfect for juleps.
The Splurge: Maker's Mark
If you're making juleps for a special occasion or you just want to treat yourself, Maker's Mark brings a soft wheat character that makes for an exceptionally smooth julep. The red wax seal looks impressive on a bar cart, and the flavor is mellow enough that even bourbon skeptics will enjoy it. Around $30-35.
Our Maker's Mark review covers why this wheated bourbon works so well in cocktails.
Find these bottles and more at CWSpirits — use code BOOZEMAKERS5 for 5% off your order.
What Our Panel Says
Marcus Chen, The Explorer: "I made juleps for a backyard cookout last summer and learned the hard way that crushed ice matters. First batch I used regular cubes and everyone was polite but unenthusiastic. Second batch I smashed ice with a rolling pin like a maniac and suddenly I was a genius bartender. Also: buy more mint than you think you need. You'll go through a bunch just getting the garnish sprigs right. Woodford Reserve made the smoothest juleps — nobody complained it was too strong."
William Hayes, The Connoisseur: "I've been drinking mint juleps at Derby parties since the '80s, and the difference between a good one and a bad one is remarkable. The best julep I ever had was in the Turf Club at Churchill Downs in 1997 — served in a proper silver cup, mint so fresh it must have been cut that morning, and Old Forester bourbon before Woodford took over the sponsorship. That drink taught me what a julep should be: cold enough to hurt your hand, minty enough to clear your sinuses, and strong enough to make the horse races interesting. I still have the silver cup my grandfather passed down. It's the only way to drink one properly."
Sophia Laurent, The Host: "I host a Derby party every year and learned to batch mint simple syrup the night before — it's the only way to serve 20 people without losing your mind. I make a big batch with two cups of sugar, two cups of water, and a massive bunch of fresh mint, then strain it and refrigerate. Day-of, it's just crushed ice, bourbon, syrup, and garnish. I serve them alongside Kentucky hot browns and country ham biscuits. Last year I used Buffalo Trace because I needed four bottles and refused to spend $140 on Woodford. Nobody noticed. The mint syrup trick is the real secret — make it strong enough that it tastes like mint extract, not sugar water."
Batch Mint Juleps for Derby Parties
If you're hosting a Derby party — or any summer gathering where juleps are appropriate — you need a batch recipe. Making individual juleps for 10+ people is misery.
Mint Simple Syrup (Makes enough for 8-10 drinks)
The night before:
- Combine 1 cup water and 1 cup sugar in a saucepan.
- Heat until sugar dissolves completely. Do not boil.
- Remove from heat and add 2 cups packed fresh mint leaves (a huge bunch).
- Muddle gently in the warm syrup. Let steep for 30 minutes.
- Strain through a fine-mesh sieve, pressing on the mint to extract all liquid.
- Refrigerate overnight. It'll turn bright green and taste intensely minty.
Day of party:
- 20 oz bourbon (one standard 750ml bottle is 25 oz, so this uses most of it)
- 4 oz mint simple syrup (adjust to taste)
- Crushed ice
- Fresh mint sprigs for garnish
Setup: Mix bourbon and syrup in a pitcher. Keep refrigerated. Set up a julep station with the pitcher, a bucket of crushed ice, julep cups, and a bouquet of mint sprigs. Let guests pour 3 oz of the mixture over crushed ice in their cup, stir, and garnish. You provide the infrastructure; they do the final assembly. Everyone's happy.
Timing note: Make the simple syrup no more than 24 hours ahead. It loses potency after that.
Common Mint Julep Mistakes
1. Over-muddling the mint. You're making a cocktail, not pesto. Gentle pressure releases oils. Aggressive grinding releases bitterness. Stop when you smell mint.
2. Using ice cubes. Crushed ice is mandatory. The drink is built on rapid dilution and temperature. Cubes don't provide either quickly enough.
3. Skipping the stir. You need to stir aggressively after adding bourbon and ice. This is what frosts the cup and integrates the flavors. Ten seconds minimum.
4. Weak mint simple syrup. If you're batching, your mint syrup should taste almost medicinal — intensely minty, bordering on extract. It gets diluted significantly by melting ice. Go stronger than seems reasonable.
5. Bottom-shelf bourbon. You don't need $60 bourbon, but you need something smooth. Harsh, hot bourbon will ruin the drink no matter how perfect your technique. Spend at least $25 on a bottle.
A Ritual Worth Preserving
The mint julep has been around since the 1700s. It predates the Old Fashioned, the Manhattan, and nearly every other cocktail Americans claim as their own. It's a Southern institution, a Derby Day tradition, and a reminder that sometimes the simplest drinks are the ones worth making correctly.
You don't need much: fresh mint, good bourbon, crushed ice, and a little patience. But when you get it right — when the cup frosts over and the mint hits your nose and the bourbon goes down smooth and cold — you'll understand why this drink has survived for three centuries.
Make one this weekend. Pour it into a cold metal cup. Drink it slowly while the ice melts and the flavors evolve. That's the mint julep. That's the ritual.
