Spring has officially sprung. What better way to celebrate the season than with a frosty mint julep? Traditionally served on Derby Day in Kentucky, this spring staple is easy and actually fun to make. Don’t believe me? You get to crush ice in a tea towel like an old-timey bartender. Don’t use your ice machine. Get out the meat mallet and your aggression on some ice! 

The mint julep has historically been tied to the Kentucky Derby, but its roots go even deeper. Before being mixed with bourbon, juleps were made with brandy, rum or gin and a little mint as a morning beverage in the 19th century. The first recorded mint julep comes from a British cocktail book in 1803. These juleps eventually morphed into the drink we know today with bourbon, sugar and mint. Kentucky and bourbon are longtime pals. Bourbon even got its name from Bourbon County in Kentucky. Legend has it that in days before aspirin, mint juleps provided pain relief to sore horse farmers and racers. Proud Kentucky residents serve the traditional mint julep in a silver cup, silver straw, over a mound of shaved or crushed ice and garnished with even more mint. Mint juleps get their special day in the sun on Derby Day, where they are served morning, noon and night. I personally am very cheap, or shall I say resourceful. Instead of investing in a silver cup to use once a year, I just use the smaller half of my Boston cocktail shaker. It gets all frosty and everything! For a crowd, any chilled glasses will do as long as they’re garnished with plenty of cracked ice and fresh mint.

In my recipe testing, I learned that fresh mint only goes so far in carrying flavor. I muddled and muddled, trying to extract the minty essence out of each leaf to no avail. It just didn’t produce enough flavor. I generally follow tradition when making cocktails, especially if a sugar cube is involved instead of making a simple syrup. That being said, I took a hard turn from tradition. Hear me out…you have to boil water. I know. Making a syrup adds another step, but it makes the difference between a great drink and a decent drink. Still with me? It’s as simple as making tea, I promise. Simply add two cups of water to a tea kettle and boil. Add mint leaves and brown sugar to a pitcher and add the boiling water. Allow the mint leaves to steep like tea for five minutes. Let the syrup cool. Then, add your bourbon, ice and fresh mint and you have a delicious pitcher of drinks for a crowd. I think my version is delicious, but I’m sure Kentucky Derby fans would have a few opinions on my adjustments to their beloved recipe. 

Mint Julep Syrup

1 cup brown sugar

2 cups boiling water

1 ounce package mint leaves or 10 sprigs

Mint Julep Cocktail

2 ounces bourbon

2 ounces mint julep syrup

Crushed ice

Sprig of mint for garnish

Instructions

1. Bring 2 cups of water to a boil.
2. Add 1 cup brown sugar (or white) and 1 ounce mint to a large pitcher. Add boiling water to the sugar and mint. Allow to steep for 5 minutes. Discard the mint and cool the syrup.
3. Fill a glass or silver cup with crushed ice. You can crush the ice in a tea towel with a meat mallet or rolling pin.
4. Add 2 ounces of bourbon and 2 ounces of the cooled syrup to the glass of crushed ice.
5. Garnish with a sprig of fresh mint.