How to Make a Mint Julep | Cocktail Recipes

How to Make a Mint Julep | Cocktail Recipes

Muddle 8-10 mint leaves in .5 oz simple syrup. Add 2.5 oz bourbon. Top with ice. Stir. Garnsih lavishly with mint sprig.

Your probably very well acquainted with the Mint Julep if you've ever been to a Kentucky Derby party, and if you've been to more than one Kentucky Derby party, you've probably noticed that those Mint Juleps tend to vary quite a great deal in terms of quality. I'm going to show you how to make an amazing Mint Julep and the key, as is with all things cocktail, is fresh ingredients. So that means fresh mint. None of this mint-flavored mix, none of that stuff.

You want fresh, real mint, the fresher the better. So I already picked about I don't know, 10 to 12 leaves, a pinch, a bunch, a bunch of mint. We're going to put this into our silver plated Julep cup. This is a traditional Julep cup, back in the 19th century. I mean it wasn't made in the 19th century, but it's a replica of that. You can use a rocks glass or you know any short glass you have around, but if you happen to get your hands on one of these, do it.

Okay, so we've got our mint. All we need to make a Mint Julep is sugar, bourbon and ice, that's it, no citrus. So since there's no citrus, we want to make sure that there's not too much sugar. So here's our simple syrup, one to one sugar water, and do about half an ounce on my small jigger. And now we're going to muddle the mint. Now muddling does not mean pulverizing, especially with mint. This stuff is really delicate. You don't have to go too hard.

All you need to do is gently press the mint. You're not trying to crush it. You're just trying to extract the oils and you'll know that you've done your work when you can-- um, so good. I probably don't even need to tell you what it smells like. But when you can smell that fresh mint, you know you've muddled it enough. If it starts to smell kind of grassy, that means you've muddle it too hard, and released all those bitter tannin's, which you don't want.

So gently muddle the mint and now we're going to do two ounces of bourbon. And since there are so few ingredients in this cocktail, I would go with a higher quality bourbon. You know this drink is really potent, I'm going to do two and a half ounces, I just decided that. You don't need to skimp on the booze. Again, quality ingredients make quality cocktails. The last thing we need is our ice, and ice is almost more important in a Mint Julep, than it is with other cocktails.

Because if you've seen those Mint Julep's that kind of look like snow cones with the crushed ice, if you happen to be able to get your hands on one of these, this is a hand-crank, and old school hand-crank, ice crusher. It will make perfect little pellets of ice. I'm lucky enough to get my hands on one. You can get them for $30 on eBay, and it's totally worth it.

A little extra effort, but you'll be relaxing in a minute, so you can afford to exercise those biceps a little bit. Okay, now if you don't have one of these, which I suspect that you don't, it's fine just to use smaller ice. You just don't want anything too big, because the smaller the ice is the faster it'll melt, the colder the drink will get, and the more dilution here you'll get.

This drink is so potent that a little dilution is good, because it'll be too strong otherwise or you can always just use a spoon and crack the ice in your hand to make it small, but a little more effort. Ah, see that? Isn't that beautiful? Now I'm just going to take a bar spoon and gently mix this, so it gets all integrated and you see that frost developing on the glass there? That's what you want. That's all you need to do.

There's no shaking or stirring, so it makes that extra effort worth it with the hand-crank juicer. Okay, now for the garnish. If you've got extra mint around or maybe a mint in the garden or something, you can't skimp on it. Get a nice two big sprigs and jam them in there and this drink definitely needs a straw. There you go, the perfect, Mint Julep.

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[spiderz]

I gotta say, i just really like the way this guy makes cocktails, he's thorough, and i always am always pleased after watching his versions, it helps me in the kitchen when i play bartender, lol🍹🍹

[mistyduncan]

I just got a mint julep cup. I'm so excited to make this drink.

[TheSilvercue]

Product placement is strong with this one

[ouquaga]

Thank you so much.  Simple, beautiful, and perfect....thank you!

[harmonica]

I use a canvas bag and a wood mallet to get perfect white snowlike ice

[nickdatukashvili]

i made it in my small boston shaker tin 

[kingcapo_ray]

nice job removing the foreign object that fell in the ice,   great tutorial too

[woodynorris]

Mine tasted mostly bourbon....guess that's not that bad of a thing! More mint next time...

[bartenderjack]

Makers mark, a fine spirit to start your whisky 😀👍

[Kristiansolis]

I have not been to a Kentucky derby in my life but I want to learn how to make a non alcoholic mint julep

[johng]

He forgot one key step...you have to "clap" the mint leaves that you use for the garnish on the top of the drink to release the oils

[pauudeleon]

Hello, one question I can add mint syrup? is for an exam and I need the taste of the syrup to stand out, with this cocktail I can achieve it?

[LLPcan]

The U.S Army and USMC have a long standing rivalry of which one makes the best mint julep. Both branches have their own recipes but it is basically the same as this one.

[royjr.]

Should have poured the bourbon through the mound of ice.

[stevenfoleary]

"Do IT!" That should definitely be your tag line, Sir! ' Do IT!"

[jrubenstein]

Awww he's like the perfect YouTube bartender! Engaging, attractive, and subtly pretentious. lol

[gabrielmcguoirk]

I thought maker's mark was whiskey not Kentucky Bourbon. I know bourbon is technically whiskey but I thought it had a lot to do with the state or country like scotch/scotland.

[meecygriffin]

I like this guy! “Don’t skimp on the booze!” 🥃🍹🍸

[jrubenstein]

Whoa is he the same dude from the GQ mint julep video? Lol

[jasonhunt]

Can't wait to order this drink at a bar and watch the bartender's head explode