Mint Julep Recipe

Make simple mint syrup

Combine granulated sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves (about 2–3 minutes). Remove from heat.

Add the packed fresh mint leaves to the hot syrup and gently stir to submerge. Let the mint steep in the syrup as it cools to room temperature, about 20–30 minutes, for a bright mint flavor.

Once cooled, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on the leaves to extract flavor. Discard the mint leaves. Chill the syrup in the refrigerator until cold. Makes roughly 1 cup (approximately 8 oz) of mint syrup.

Prepare glass and mint

Place a sprig of fresh mint (reserve additional sprigs for garnish) in each chilled julep cup or rocks glass. Clap the sprig once between your palms (optional) to release aroma, then lightly muddle the mint leaves with the back of a bar spoon or a muddler — just a few gentle presses. Avoid over-muddling to prevent bitterness.

Assemble the cocktail

Add 0.75 oz (3/4 oz) of mint syrup to each glass (for two servings total 1.5 oz as listed). Pour 3 oz (90 ml) of bourbon into each glass (6 oz total). Fill the glass with crushed ice, packing it in and then mounding it slightly above the rim.

Stir and chill

Stir gently for about 10–15 seconds to chill and slightly dilute the drink. Optionally, tap the cup on the counter and add more crushed ice to form an ice dome.

Garnish and serve

Garnish each julep with a fresh mint sprig and a few extra mint leaves tucked into the ice. Optionally, dust the top lightly with powdered sugar or grated nutmeg for presentation. Serve immediately with a straw or small spoon.