Mint Julep recipes

This post contains the following Mint Julep recipes.

• Barbara's Pitcher of Mint Juleps 
• Old Mr Boston 4th Edition 1940
• Denise Gee

Photo: Carin Baer via AMC 

Barbara's Pitcher of Mint Juleps

ca. 1980

Makes 5 1/2 cups or 10 cocktails

Ingredients

1/2 cup sugar

8.00-ozs water (1 cup)

8 fresh mint sprigs, finely chopped

32.00-ozs bourbon (1-quart)

For garnish:

10 fresh mint sprigs

Preparation

In a glass container, combine sugar, water, chopped mint and bourbon; stir until sugar dissolves. Cover and let stand 4 to 6 hours. 

Strain mixture into a large pitcher, discarding the chopped mint. To serve, fill glasses with cracked ice; add bourbon mixture and garnish each with mint sprig. 

Barbara contributed this Pitcher of Mint Juleps recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 140.

Mint Julep

ca. 1940

Makes 1

Ingredients

4 sprigs mint

1 tsp powdered sugar

1 tsp water

Shaved ice

2.50-ozs bourbon

Garnish:

Slice of orange, lemon and pineapple

Cherry

5 to 6 mint sprigs

Tools:

Muddler

Silver mug or 12-ozs highball glass

Straws

Preparation

Into silver mug or 12-ozs Tom Collins glass,  put the mint sprigs, powdered sugar and water; muddle.

Fill mug or glass with  shaved ice. add the bourbon and stir gently until glass is frosted.

Decorate with slice of orange, lemon, pineapple and a cherry. Insert 5 or 6 mint sprigs on top. Serve with straws.

The 1940 behind-the-bar recipe is from Leo Cotton, Editor, Old Mr. Boston DeLuxe Official Bartender's Guide (Boston: Ben Burk, Inc, 1940), 101. 

Photo: Robert M. Peacock

Mint Julep

Makes 1

Ingredients
6–7 fresh mint leaves
1 Tbsp simple syrup
2.00-ozs bourbon
Crushed ice

For garnish: 

Mint sprig

Tools:
Barspoon
Silver julep cup (or highball glass)


Notes:  Instead of simple syrup, Josh Durr uses 1/2-oz maple syrup to 1-oz bourbon.

Preparation

Combine mint leaves, syrup and bourbon in a silver julep cup (or highball glass). 

Using a bar spoon, crush the mint to release its essence into the liquid. 

Fill the glass with ice. Gently press the spoon into the ice, shaking it to incorporate the bourbon-syrup mixture. Garnish.

The recipe above is from Denise Gee, Southern Cocktails: Dixie Drinks, Party Potions and Classic Libations (Chronicle Books, 2007), 33.

Last Updated August 8, 2012

You might like:
The Mint Julep by The JL of Louisville
Chris McMillen and How to Make the Perfect Mint Julep