Mint Juleps Recipe -
Mint Juleps Recipe
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Mint Juleps
An icy cold bourbon cocktail with fresh mint and mounds of crushed ice. See more
  • READY IN 25 mins

Mint Juleps

Recipe by  

"Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
  2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.
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  • Note
  • If you are using silver goblets, place them in the freezer for at least half an hour before serving. Handle frozen goblets with a clean towel, holding them by their edges, so as not to mar the lovely frosted surface.

Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2010

Ah yes, it's almost time for the Kentucky Derby again and while I don't have silver goblets I do make sure to chill my glasses, get fresh mint, pick up some good Kentucky bourbon and place my bets every year without fail. The first mint julep I had was actually at the Kentucky Derby and I'll never forget it. This recipe is pretty close but nothing will ever compare to one you actually have at the Derby. I don't chop up all the mint, I leave some for garnish. You can make this syrup ahead of time and store it in the fridge which is nice.

Most Helpful Critical Review
May 05, 2007

In a pinch, this method of making the syrup will do, but I've found it's much better if you can only bruise the mint leaves (rather than chopping them)--they're much easier to remove from the syrup, and the flavor still infuses well. Also, the mint is a bit better if you can let the syrup rest overnight with the mint in it (covered in the fridge).


56 Ratings

Dec 07, 2003

This is so good. The fresh mint really makes it great. Very sweet though.

Jun 13, 2011

First a recommendation- I only serve my juleps with Woodford Reserve. I came across it at a bourbon tasting and fell in love, and since then have seen it umpteen times used in varying recipes in Southern Living mag. It's VERY smooth. I have my own style of preparing this. I pack around 1 cup of fresh mint leaves in to a clean glass jar and bruise the leaves by smushing them up against the sides of the jar with a wooden spoon. After the sugar syrup is cooked I pour it in to the jar, smuch some more but not hard enough to create too many bits of leaf debris, close the lid, cool on the counter then chill in the fridge overnight (in a pinch I've given it an ice bath!). When chilled I drain the mixture through cheesecloth, remove the leaves and either pour it back in to the glass jar or in to a condiment style squeeze bottle. I get tremendous reviews making it this way and serving it with the Woodford and even non-bourbon drinkers enjoy it. Lastly- TRY MAKING THIS WITH BASIL instead of mint! I saw a recipe for it in SL and my f=husband and friends practically BEG me for it all year long! I use fresh basil straight from the garden and otherwise make it the exact same way. It's not as sweet and is incredibly refreshing! I've also recently had a Lemongrass julep (same deal, just use lemongrass instead of basil or mint) and a mint-ginger julep. The ginger gave a nice kick.

Apr 24, 2007

Decided to start on my Derby celebrations a little early this year, and found this recipe. Lovely! So much easier than mixing each julep by hand. I plan on keeping the mint syrup around - it will be good in iced tea, too.

Dec 07, 2003

PERRRRRRRFECT. It's become a favorite among my friends and I and it's quite easy to make. Thanks for the recipe!

Oct 15, 2005

This recipe is great, even my grandmother, who doesn't like hard liquor very much, enojyed the mint julep I made for her. I also like experimenting with different types of sugar, such as "Sugar in the Raw", for a varied taste. Another hint I like is to garnish with some powdered sugar. It makes it look lovely, and also gives it some extra sweetness.

Apr 29, 2007

I'm not sure if I'm fairly rating this recipe because it may well be fantastic considering what it's supposed to be but....wowsa was this strong!!! No matter how much I tried to dilute it, I kept flashing back to my college days. I just couldn't drink this, nor could my husband who has a WAY WAY higher tolerance than me for alcohol. Too strong!!!!!!!!


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