Bottoms Up :: Classic Kentucky Mint Julep

Classic Mint Julep Recipe | Camille Styles

Jenn here, gearing up for “the most exciting two minutes in sports” this coming weekend! Yes, it’s that time of year again — when ladies and gentlemen gather at Churchill Downs to place their bets on the finest horses in the country. I still haven’t been to the Kentucky Derby (definitely on my “bucket list”), but I usually manage to put on a great hat and find a fun party to attend here in town. Turns out that one of the best Derby Day traditions is one you can stir up for yourself right at home: the classic Kentucky mint julep. Traditionally served in a chilled silver cup, this simple bourbon cocktail packs a lot of punch. This bold and refreshing drink got me thinking about the winning horse from last year… his name was “I’ll Have Another.” We recommend going heavy on the crushed ice, which will slightly dilute the drink as it melts.

Classic Mint Julep Recipe | Camille Styles Classic Mint Julep Recipe | Camille Styles Classic Mint Julep Recipe | Camille Styles Classic Mint Julep Recipe | Camille Styles

Classic Kentucky Mint Julep

newPostLabel_Ingredients

  • 2.5 ounces bourbon
  • 25–30 mint leaves
  • 1 ounce simple syrup
  • ice cubes
  • crushed ice

For the mint simple syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 large bunch mint leaves

newPostLabel_Instructions

1. First, you’ll make the simple syrup. Combine the water and sugar and bring to a boil. Stir until the sugar has completely dissolved. Place the bunch of mint leaves in an old mason jar (or other heatproof container) and pour the syrup over the leaves. Place the jar in the fridge and let the leaves steep in the syrup for at least one hour. Strain the leaves from the liquid and set the syrup aside.

2. Place your 25–30 mint leaves in a cocktail shaker and pour in the 2.5 ounces of bourbon as well as one ounce of your simple syrup. Top with a few ice cubes and stir. Fill your chilled silver cup with ice about halfway. Strain the liquid from the cocktail shaker into the cup. Pack crushed iced on top of the liquid to the top of the glass. Garnish the drink with a sprig of mint leaves and a straw.

3. Place your bets!

*This recipe was inspired by “Mint Juleps” via The Crepes of Wrath and “Stir Up a Classic Mint Julep” via Southern Living.

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36 Responses to “Bottoms Up :: Classic Kentucky Mint Julep”

    • Jennifer Rose Smith

      Thank you so much, Tiffany!

      Reply
    • Jennifer Rose Smith

      Oh wow. That looks heavenly. Thanks for sharing your recipe — I’ll have to try that out soon!

      Reply
  1. Bri | Mamages

    oh this looks delicious! thanks for this recipe. this is the first time since high school that i won’t be at the derby so i’ll have to whip some of these up to make me feel a home :)

    Reply
    • Jennifer Rose Smith

      Ah! So jealous that you’ve been — and multiple times, at that! Here’s to enjoying a good strong julep from home.

      Reply
    • Jennifer Rose Smith

      Love your photos, Ashley! Thanks so much for sharing. Great hat, and Santa Anita’s Park looks fabulous! I’ll have to give your recipe a try as well. I’m interested in trying a version of this drink that includes powdered sugar.

      Reply
  2. Zoë

    I’ve never had a mint julep but I think you’ve sold me and I’ll have to whip some up this weekend! Sounds like the most perfect hot weather drink :)

    Reply
    • Jennifer Rose Smith

      Yes! The perfect drink for hot weather — crushed ice is key.

      Reply
  3. Lindsay {Everistta}

    Those look yummy! I have to say, I do love this time of year. It’s a fun 2 minutes!

    Reply
    • Jennifer Rose Smith

      So much fun! I always bet on the horse with the best name. This year it’s “Fear the Kitten”! Go, Kitten, Go!

      Reply
  4. angelica

    Where are the mint julep cups from?

    Reply
  5. diane smith

    I will have to try your recipe. Surely looks refreshing! I especially liked the straws…where
    can you find them? D

    Reply
  6. Violet

    By the way, the mint syrup is delicious in iced tea. I keep a big pot of mint on my patio so that I can have mint syrup in the fridge at all times!

    Reply
    • Jennifer Rose Smith

      Mmm! Sounds divine… Good idea. Thanks for sharing! I’ll have to try that this summer.

      Reply
  7. thesheratongunter

    Where did you get those glasses/goblets/silvercups?! What would you call them? hahah

    Reply
  8. leaner by the lake

    This looks incredible! And love your photography. Saving this and making this weekend! Happy to have found your blog from Bubbly In Brooklyn!

    Reply
    • Jennifer Rose Smith

      Thank you so much! Have fun watching the race!

      Reply
  9. Morten William James

    Fantastic pictures, and the recipe is very good as well, though I find the amount of sugar a little too high. I would usually go for just half an ounce of sugar syrup since the crushed ice already helps sweetening the bourbon simply by diluting it!

    Reply

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