Mint Julep (Southern Style)

The mint julep is bourbon country royalty. Three ingredients, a silver mug, a mountain of shaved ice, and a bouquet of fresh mint that you’re meant to smell, not taste. This is how they’ve been making them in Kentucky since before the Derby was a thing.

Dissolving powdered sugar in water first creates a simple syrup right in the glass. Powdered sugar dissolves faster and more completely than granulated, so you won’t get gritty sugar sitting at the bottom. The bourbon goes over finely shaved ice, not cubed, not crushed. Shaved ice melts just enough to dilute the bourbon perfectly while frosting the outside of the mug.

The stirring technique matters. Don’t hold the mug with your bare hand. Your body heat warms the metal and prevents the frost from forming. Stir with a long spoon until that thick white frost coats the outside. That’s how you know it’s cold enough.

Chef Tips

• Use a silver or pewter mug if you have one. Metal conducts cold better than glass and gives you that signature frost.
• Shave the ice as fine as possible. Chunky ice doesn’t pack tightly enough and the drink won’t frost properly.
• Cut the straws short so you have to lean into the mint bouquet with every sip. The aroma is half the experience.
• Use good bourbon. With only three ingredients, there’s nowhere for cheap whiskey to hide.

Variations

• Muddle 2-3 mint leaves in the sugar water before adding ice for a mintier flavor throughout the drink.
• Swap powdered sugar for a splash of pre-made simple syrup for easier prep at parties.
• Try rye whiskey instead of bourbon for a spicier, drier julep.