This model of the enduring Southern cocktail—which mixes three elements bourbon to 1 half easy syrup, bracingly infused with contemporary spearmint—is sanctioned by the Kentucky Derby as its official mint julep recipe. The mint easy syrup is courtesy of Steve Kemper, SAVEUR contributor Benjamin Kemper’s father, a Louisville native who makes it by the gallon to brighten cocktails, lemonade, and iced tea all summer season lengthy. Kemper recommends snipping a straw in half and nestling it within the glass straight beside the garnish for (literal) in-your-face mintiness.
Mint Julep
You don’t have to attend for the Kentucky Derby to indulge on this minty cocktail—it’s a refreshing drink any day of the yr.
Yield: makes 4 cocktails
For the mint syrup:
- 1 cup sugar
- 2 cups loosely packed spearmint leaves
For the julep:
- Crushed ice
- 2 tbsp. mint easy syrup
- 3 oz. bourbon, such Woodford Reserve
- 1 spearmint sprig, for garnish
- Confectioners’ sugar, for garnish (non-obligatory)
Directions
- Make the mint syrup: To a small pot set over medium-high warmth, add the sugar and 1 cup of water and prepare dinner till the sugar is dissolved, 5–10 minutes; put aside to chill to room temperature, about 1 hour, then stir within the mint. Cowl with plastic wrap and refrigerate for 8 hours (or as much as 48) to infuse.
- Set a fine-mesh sieve over a small pitcher and pressure, urgent on the mint to extract as a lot syrup as potential; discard the mint. (The syrup will preserve, refrigerated, for as much as 1 month.)
- Make the julep: Fill a julep cup or highball glass with crushed ice. Pour within the syrup, then the bourbon, and stir gently to mix. Mound with extra crushed ice, then garnish with a mint sprig and mud with powdered sugar, if desired.
