Classic Mint Julep with Woodford Reserve
If you have been following me for a while, then you know that I love the Kentucky Derby. There is something about getting dressed up, pinning on a fascinator and gathering friends for the most exciting two minutes in sports. In fact, I plan the menu for my Kentucky Derby party weeks ahead, right after I settle on the perfect hat and dress. Without a doubt, though, the day is not complete until there is a classic mint julep in my hand.
Whether I am at Churchill Downs or celebrating at home, this is the recipe I make. Now, I am not one to reinvent the wheel, so I created it with help from my friends at Woodford Reserve. Bourbon country has been good to me over the years, from a tour of the Rabbit Hole Distillery in Louisville to a Friendsgiving at Simonās with Woodford Reserve. As a result, I have learned that the best julep is the simplest one: good bourbon, fresh mint, a little sweetness and plenty of crushed ice.
Below, you will find exactly how I make it, what each ingredient does and the one step that gives you a frosty cup every time. With this in mind, I have also shared my favorite variations, including a peach julep inspired by my bourbon peach tea smash, plus what to serve alongside it. And if you would rather let someone else do the pouring, here is where to celebrate Derby Day in Atlanta. Simple and sophisticated ā just the way we like it at Eating With Erica.
Please drink responsibly. This recipe is for guests of legal drinking age only.
What Is a Mint Julep
A mint julep is a Southern cocktail made with bourbon, sugar, fresh mint and crushed ice, served in a chilled metal cup. In essence, it is bourbon that has been lightly sweetened, perfumed with mint and slowly softened as the ice melts. It is the most refreshing way I know to sip bourbon on a warm spring afternoon.
It is also the official drink of the Kentucky Derby. In particular, Churchill Downs serves more than 120,000 juleps over Derby weekend, which tells you just how seriously Kentucky takes this tradition.
What sets a julep apart is the cup and the ice. Silver, pewter or copper cups frost over as the crushed ice chills the metal, and that frost is the signature of a julep done properly. On the other hand, a julep poured over ice cubes in a glass is simply bourbon with mint ā delicious, but not quite the same experience.
Mint Julep Ingredients (With Purpose & Flavor Notes)
Woodford Reserve Bourbon
The heart of the drink. Woodford Reserve is rich and smooth, with notes of caramel, vanilla and dried fruit, so it stands up to the mint and sugar without tasting harsh. Any good Kentucky bourbon works, but this is the one I built the recipe around.
Simple Syrup
Sugar dissolves slowly in cold bourbon, so a syrup sweetens evenly from the very first sip. Half an ounce keeps the julep balanced rather than sugary; add a touch more if you prefer it sweeter.
Fresh Mint Leaves
Rubbed gently around the cup, three leaves release their oils without turning bitter. Spearmint is the classic choice for a julep.
Crushed Ice
The ingredient people skip and the one that matters most. Crushed ice chills the bourbon quickly, frosts the cup and adds just enough water to soften the drink as you sip.
Fresh Mint Sprigs
The garnish is part of the drink. A full bouquet of mint sits right under your nose, so every sip smells as fresh as it tastes.
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Everything I Love for this recipe
Mint Julep Cups
No Derby is complete without a proper julep cup, frosted and filled with crushed ice.
Lewis Bag and Mallet
The canvas bag soaks up extra water as you crush, so the ice stays dry, fluffy and perfect for a julep.
Double Jigger
Two ounces of bourbon and half an ounce of syrup, measured exactly the same way for every guest.
Copper Muddler
For pressing the mint gently against the cup when you want a little more mint in every sip.
Cocktail Bar Spoons
A long spoon reaches the bottom of the cup and stirs until the outside turns beautifully frosty.
Julep Strainer
The original julep tool, it holds back the ice and mint when you would rather pour than sip through the crush.
Short Cocktail Straws
A short straw puts your nose right in the mint bouquet, which is exactly the point of a julep.
Glass Syrup Bottle
Keeps a batch of simple syrup ready in the refrigerator and pours cleanly into every cup.
Stainless Ice Scoop
For filling cup after cup from the ice bucket when the whole party arrives at once.
Herb Keeper
Keeps mint fresh and perky for days, so the garnish still looks beautiful on race day.
Linen Cocktail Napkins
Frosted cups sweat, and a linen napkin wrapped around the base keeps hands dry and looks polished.
Acacia Serving Tray
For carrying a full round of juleps out to your guests without a single spill.
How To Make a Mint Julep
1
Chill the cup. Place your julep cup in the freezer for about ten minutes. A cold cup frosts faster and holds the chill longer, which is the whole point of a julep.
2
Rub the mint. Gently rub three mint leaves around the inside of the cup to release their oils, then leave them in the bottom. Be gentle here; overworked mint turns bitter.
3
Add the syrup and bourbon. Pour in half an ounce of simple syrup, followed by two ounces of Woodford Reserve.
4
Add crushed ice and stir. Fill the cup halfway with crushed ice and stir with a long bar spoon until the outside of the cup begins to frost.
5
Mound and garnish. Pack in more crushed ice, mounding it just above the rim. Tuck in a generous bouquet of fresh mint and a short straw, and serve right away.
Classic Mint Julep
Ingredients
- 2 oz Woodford Reserve Bourbon
- 1/2 oz Simple Syrup (equal parts sugar and water, cooled)
- 3 Fresh Mint Leaves
- Crushed Ice
- Fresh Mint Sprigs (for garnish)
Instructions
- Gently rub the mint leaves around the inside of the julep cup to release their oils, then leave them in the bottom of the cup.
- Add the simple syrup and the bourbon.
- Fill the cup halfway with crushed ice and stir until the outside of the cup begins to frost.
- Pack in more crushed ice, mounding it just above the rim.
- Garnish with a generous bouquet of fresh mint, add a short straw and serve right away.
Notes
KEEP HOSTING
More to pour from the bar ā three cocktails worth shaking up next.
Raspberry Bourbon Sangria
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Coopers Craft Imperial Boulevandier
A spirit-forward sipper with bold, warming character.
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Recipe: Woodford Spire
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Pour a Glass āMint Julep Variations I Love
Peach Julep
Gently press two slices of ripe peach with the mint before adding the bourbon. It is the julep I make once Georgia peaches arrive in the market.
Blackberry Julep
Press four blackberries into the simple syrup before you add the bourbon. The deep purple color alone is worth it.
Honey Julep
Swap the simple syrup for honey syrup, made with equal parts honey and warm water. The result is rounder and a little floral.
Rose Julep
Add a single drop of rose water to the syrup. It is a lovely choice for a Derby party dressed in red roses.
Ginger Julep
Replace half of the simple syrup with ginger syrup for a gentle warmth that plays beautifully with the bourbon.
Batched Juleps for a Crowd
Stir the bourbon and syrup together in a pitcher ahead of time, using four parts bourbon to one part syrup, and keep it chilled. Then build each cup with mint and crushed ice as guests arrive.
When I Love Serving a Mint Julep
Kentucky Derby Day
The first Saturday in May belongs to the julep. I set up a julep station beside the buffet so that every guest has a frosted cup in hand before the post parade.
Kentucky Oaks Day
The Friday before the Derby is Oaks Day, and it calls for a smaller ladiesā gathering. Juleps on the patio feel just right, especially on one of Atlantaās beautiful patios.
A Derby Brunch
Juleps are wonderful with a late-morning spread. I pour them alongside a spinach and bacon quiche and a bowl of fresh berries.
A Bourbon Tasting Night
A julep makes a gracious welcome drink before a tasting flight. It is the same love of bourbon that keeps drawing me back to Bourbon & Beyond in Louisville.
Summer Porch Evenings
When the Atlanta humidity sets in, nothing cools you down faster than a frosted cup and a little shade.
Graduation and Garden Parties
Juleps feel celebratory without being fussy, which is exactly what a backyard party calls for.
What To Serve With a Mint Julep
Pimiento Cheese Bites
Something rich and Southern balances the cold bourbon beautifully. My catfish bites with pimiento cheese are a Derby Day favorite.
A Spring Charcuterie Board
Salty meats, soft cheeses and fresh fruit give guests something to graze on between races. This spring charcuterie board comes together in minutes.
Prosciutto and Fig Crackers
Sweet and salty in a single bite, and elegant enough for your finest hat. These prosciutto and fig crackers are always the first to disappear.
A Cheese Platter
Aged cheddar and a nutty Gouda stand up nicely to bourbon. Here is how I build a cheese platter for a crowd.
Crab Toast
Bright, briny and crisp, it keeps the menu from feeling too heavy. My easy crab toast with lemon mayo is a crowd-pleaser.
Salami Chips
Crispy, salty and wonderfully easy, salami chips are the snack I set right next to the julep station.
Strawberry Shortcake for Dessert
Juleps and strawberries are a classic Derby pairing, so I finish with the best strawberry shortcake.
Mint Julep Make-Ahead Tips
Make the Simple Syrup Early
Stir equal parts sugar and water over low heat until the sugar dissolves, then cool it and keep it in a sealed bottle in the refrigerator for up to one month.
Crush the Ice Ahead
Crush the ice up to an hour before guests arrive and keep it covered in the freezer. Fluff it with a fork before serving so it does not clump.
Keep the Mint Fresh
Trim the stems, stand the mint in a glass of water and loosely cover it before refrigerating. Pick the leaves just before you build each drink.
Batch the Bourbon
Bourbon and syrup can be combined and refrigerated up to 24 hours ahead. Give the pitcher a stir before pouring.
Freeze the Cups
Place the julep cups in the freezer an hour before the party so each one frosts the moment the ice goes in.
Mint Julep FAQs
What bourbon is best for a mint julep?
A smooth, full-flavored Kentucky bourbon. I use Woodford Reserve because its caramel and vanilla notes stand up to the mint and sugar, but any good bourbon you enjoy sipping will make a lovely julep.
Should you muddle the mint in a mint julep?
Only gently. Rub or lightly press the leaves to release their oils; hard muddling tears the leaves and makes the drink taste bitter.
Why is a mint julep served in a metal cup?
Metal conducts cold, so the cup frosts as the crushed ice chills it. It also keeps the drink colder for longer than a glass would.
Can I make a mint julep without crushed ice?
Yes. Pulse ice cubes in a blender, or wrap them in a clean kitchen towel and crush them with a rolling pin. Whole cubes will not frost the cup or dilute the drink properly.
How strong is a mint julep?
It is essentially two ounces of bourbon, so it is a spirit-forward drink. The crushed ice softens it as it melts, which is why a julep is meant to be sipped slowly.
How many mint juleps does a bottle of bourbon make?
A standard 750 ml bottle holds about 25 ounces, which makes roughly 12 juleps at two ounces each.
Final Thoughts
The mint julep is proof that the classics last for a reason. With just a handful of ingredients, a cold cup and a little patience with the ice, you can bring a taste of Churchill Downs to your own backyard. All things considered, it is the easiest way I know to make a Derby party feel like an occasion. Cheers, friends!
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
Pin this classic mint julep to your Derby Day board so it is ready when the first Saturday in May comes around.
