Did you know that you can buy a Mint Julep at the Kentucky Derby that costs $1000? Seems pretty stupid to us.

Mint Julep

Julep TallHistory: The exact origins of the Mint Julep are lost to history, but scholars maintain it was certainly created in the American south during the 19th century, when high-test spirits were abundant and cheap. Not satisfied with just bourbon, the Americans of the day experimented with gin in their Juleps, which never really caught on, likely because it would have tasted awful. These days, Juleps are the refreshing recourse of pretty women and hugely popular at funny hat and horse racing parties.

We suggest forgoing the funny hats, but recommend the cocktail anyway. 


  • 2 oz bourbon 
  • 2 cubes of raw sugar
  • 1 small bunch of fresh mint
  • 2 limes, washed and wedged
  • Crushed Ice


  1. Fill two tumblers with crushed ice and set aside
  2. Drop the sugar cubes into a shaker, then add the bourbon
  3. Let the bourbon soften the sugar for a moment, then add the mint and almost all the lime wedges, reserving a couple for garnish
  4. Muddle everything together to pull out the flavour from the mint and lime
  5. Add ice to shaker and then shake the shit out of it for about 30 seconds
  6. Strain the shaker over the tumblers (which are already filled with ice), garnish with a lime and mint sprig, then serve


*Traditionally, Mint Juleps were served in silver or pewter cups, which allowed frost to form on the sides of the glasses, which looks super cool. If you can find any of those cups, use ’em. Otherwise, a classic cocktail tumbler will do. 

*If you want to stretch out your supplies, add an ounce or two of water to the bourbon, lime, sugar mixture.

Mint Julep



  1. CB says:

    Great recipe! Best mint julep I ever had was at a B&B in Natchez. Was told the secret was using the best bourbon you can get your hands on.

  2. kmath says:

    Well played, you got the proportions right on.
    Makers mark really did the trick in here!

    ..but that poison is wicked in everything

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