Mint Julep


Circa 1803 – Virginia / Kentucky

The Mint Julep is traditionally served in a silver julep cup (but you can use a rocks glass if julep cup is not handy). Since bourbon is the only alcohol in the drink, you’ll want to use a high-quality bottle that you know you love. A slightly higher-proof bourbon—something in the mid-80s or around 90—will keep the crushed ice from diluting the cocktail too quickly.

Sure, the Mint Julep is typically consumed on Derby Day, but don’t let that keep you from enjoying one whenever the mood strikes.


8 mint leaves (depending on size of leaves – more if tiny leaves)

1 Tbsp Laffite’s Gold Simple Syrup

2 ounces Bourbon

Garnish: mint sprig

Garnish: Angostura bitters (optional)


In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup. Add the bourbon then pack the glass tightly with crushed ice. Stir until the cup is frosted on the outside.

Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional). Firmly slap the mint sprig on the back of your hand before garnishing; this releases the oils to make the mint more aromatic.