Mint Julep Recipe
"When getting into Julep territory, crushed ice is key. In a Julep, the crushed ice provides the chilling and dilution necessary for a cocktail originally created for really hot summer days."
- Chockie Tom, Drinks Distilled Spirits Guide
Also known as the Julep, the Mint Julep is a cocktail with a rich history. It started life as a medicinal mixture of water and syrup. The name itself stems from the Persian word for rosewater, gulab.
In the late 1700s, the medicinal aspect seemed to be phased out of the Julep; mainly because rum was starting to be phased in. At this point in time, the ingredients included water, sugar, rum and mint. Where's the ice? Good question.
In the early 1800s, ice was becoming common in American bars and it was discovered that an iced Julep made for a suitably refreshing beverage to combat the intense heat of a North American summer.
By the late 1800s, Julep innovation had seen all types of different spirits and alcoholic drinks used in its formation. But one had emerged the clear victor, and would define the spirit used in the Mint Julep: Whiskey.
What you need
- Four Roses Bourbon
- Simple syrup
- Aromatic bitters
- Crushed ice
- A handful of mint leaves
- Jigger and bar spoon (with muddler)
- Julep tin
- A sustainable straw (for sipping)
Lightly muddle (crush) mint at the bottom of a Julep tin. The aim of muddling the leaves is to release essential oils.
- Pour over 60ml Four Roses, 15ml sugar syrup, and a few dashes of bitters.
- Swizzle with crushed ice until very cold.
- Add more crushed ice, and garnish with several mint sprigs.