Mint Julep

    (64)
    25 min

    The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead - just use the most elegant ones you have! You can make the syrup ahead of time and store it in the fridge for whenever the julep mood strikes you.


    1 person made this

    Ingredients
    Serves: 8 

    • 475ml water
    • 400g white sugar
    • 15g roughly chopped fresh mint leaves
    • 925ml bourbon
    • 8 sprigs fresh mint leaves for garnish

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to the boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a sieve to remove mint leaves
    2. Fill eight glasses with crushed ice and pour 120ml of bourbon and 60ml mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each glass with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

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    Reviews & ratings
    Average global rating:
    (64)

    Reviews in English (43)

    by
    335

    In a pinch, this method of making the syrup will do, but I've found it's much better if you can only bruise the mint leaves (rather than chopping them)--they're much easier to remove from the syrup, and the flavor still infuses well. Also, the mint is a bit better if you can let the syrup rest overnight with the mint in it (covered in the fridge).  -  05 May 2007  (Review from Allrecipes US | Canada)

    by
    93

    Ah yes, it's almost time for the Kentucky Derby again and while I don't have silver goblets I do make sure to chill my glasses, get fresh mint, pick up some good Kentucky bourbon and place my bets every year without fail. The first mint julep I had was actually at the Kentucky Derby and I'll never forget it. This recipe is pretty close but nothing will ever compare to one you actually have at the Derby. I don't chop up all the mint, I leave some for garnish. You can make this syrup ahead of time and store it in the fridge which is nice.  -  29 Apr 2010  (Review from Allrecipes US | Canada)

    by
    50

    This is so good. The fresh mint really makes it great. Very sweet though.  -  04 Dec 2002  (Review from Allrecipes US | Canada)

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