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How to Make a Mint Julep

Wednesday, May 3, 2017

Photograph by Margret Wood

May 3, 2017

How to Make a Mint Julep
Celebrate the Kentucky Derby this Saturday, May 6, with a traditional mint julep from Bar Mash’s Teddy Nixon

written by Hailey Middlebrook

(Makes 1)

  • 8-10 mint leaves, plus a sprig for garnish
  • 1/2 oz. simple syrup (2:1 ratio of Demerara sugar to water)
  • Pellet ice
  • 2½ oz. Bourbon (Woodford Reserve recommended)

In a julep cup, add the mint leaves and the simple syrup. Lightly press the mint with a muddler to release the oils from the leaves. Pour a small amount of ice on top of the mint and syrup mixture, and then add half of the bourbon. Stir until the outside of the cup becomes very cold and condensation appears. Add another layer of ice, then top with the remaining Bourbon. Stir once again until proper dilution and temperature are achieved. Top with more pellet ice, so a “snow cone” is formed on top. Garnish with a mint sprig.

For more of Nixon’s tips and his recipe for a cold-brew coffee julep, click here.

To read more from the new May issue, click here.