Search recipe:

Mint Julep
  • 2 oz good-quality bourbon
  • 1/2 oz simple syrup
  • 15 mint leaves (without stems)- Kentucky Colonel mint is the best variety for this drink, although any mint will work
  • crushed ice (you can use a muddler or hit your local Sonic for a bag!)
  • 3-4 mint sprigs, for garnish
In the bottom of a glass (or julep cup), lightly muddle 10–15 mint leaves. Gently press them down hard, about 6–8 presses to bruise them. Do not pulverize. Add the simple syrup and bourbon. Stir. Fill the cup about ⅔ full of crushed ice and stir well. And, I mean stir it really well … like, for a minute. You want that ice to melt and dilute. Fill with more crushed ice and stir again. Mound the crushed ice on top of the glass. This drink should be super cold. Take 3–4 good-looking mint sprigs and slap them against the palm of your hand (this is a light way to release some of those oils.) Place them all together into the crushed ice. (As an option, you can also sprinkle a bit of powdered sugar on top for looks.) Serve immediately.
Provided by:
Edible Phoenix Publication

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
View details
Yuma Organics

Ernesto Amado

Yuma, AZ, 85365
View details

Popular Ingredients:

All Ingredients