Mint Julep

April 14, 2014
  • Serves 1
  • 3 ounces over-proof Bourbon
  • 1/2 - 1 ounces mint syrup to taste (my sweet spot is 3/4 oz)
  • Mint
  • Crushed ice
In This Recipe
  1. Combine the ingredients in a fancy-schmancy julep cup if you have it, a cheater tin if you don’t, or a double old-fashioned glass if you must. Fill with crushed ice and stir until ice forms on the outside -- with all that crushed ice it won’t take long. (Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet, or for the budget minded, a kitchen towel with a rolling pin. This ice takes on more of a snowy consistency and is absolutely beautiful.)
  2. Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible (again, don’t be cheap) amount of fresh mint tops. Trim a straw down so that you have to bury your nose in mint to drink and sip slowly in the sun so you don’t catch hypothermia.

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