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Kentucky, American South · American

Mint Julep (The Kentucky Derby Classic)

The American South's iconic bourbon cooler: good bourbon, fresh mint and sugar over a mountain of crushed ice. How to muddle the mint gently and frost the cup the proper way.

By Table & Traditions Editors

Published June 21, 2026

A frosted silver julep cup mounded with crushed ice and a large bouquet of fresh mint, a short straw, condensation frosting the metal.

The mint julep is the drink of the American South and the official cocktail of the Kentucky Derby, where tens of thousands are served each year in silver cups. Rooted in the early 19th century, it's bourbon, fresh mint and sugar over a heap of crushed ice — a slow, frosty sipper made for hot, humid afternoons on the porch.

Yield
Makes 1
Prep
5 min
Cook
0 min
Total
About 5 min
Difficulty
Easy

The mint julep is the drink of the American South — bourbon, fresh mint and sugar over a mountain of crushed ice in a frosted silver cup. The official cocktail of the Kentucky Derby, it’s a slow, frosty sipper built for hot, humid afternoons.

Coax the mint, don’t crush it

Press the leaves gently with the sugar to release their fragrant oils. Grind them hard and they turn bitter. As with a mojito, you’re waking the mint up, not pulverizing it.

Pack it with crushed ice

Add the bourbon and mound the cup with crushed ice above the rim. Crushed ice is essential — it frosts the metal cup, chills the drink fast, and dilutes the bourbon slowly into something smooth.

Frost the cup, bury your nose in mint

Stir until the outside frosts, top with more ice and a fat mint bouquet, and cut the straw short so your nose is right in the mint with every sip. Hold the cup by the rim so you don’t melt the frost. Serve with shrimp and grits. More in the Drinks guide.

Ingredients

Makes
1
  • 8–10 fresh mint leaves, plus a generous sprig to garnish
  • 2 tsp sugar (or 15 ml simple syrup)
  • 60 ml (2 oz) bourbon A solid, mid-proof Kentucky bourbon is traditional and right at home here.
  • crushed ice, lots of it

Method

Tap a step’s number to check it off as you go.

  1. In a julep cup or rocks glass, gently press the mint leaves with the sugar (and a splash of water if using sugar) to release the oils.

    Why: Like a mojito, the mint should be coaxed, not crushed — a gentle press releases fragrant oil; a hard grind makes it bitter.

  2. Add the bourbon and pack the cup tightly with crushed ice, mounding it above the rim.

    Why: A julep is defined by lots of crushed ice — it chills the metal cup until it frosts and slowly dilutes the bourbon into a smooth, cold drink.

  3. Stir until the cup frosts on the outside, then top with a little more ice and a big mint bouquet. Add a straw, cut short so your nose is in the mint.

    Why: Stirring frosts the cup and chills the drink through; positioning a fat mint sprig at the straw means you smell mint with every sip — half the julep experience.

A quick, anonymous tap — no review needed.

Variations

  • Peach julep

    Muddle a little ripe peach or add peach syrup for a Southern summer twist.

  • Whiskey-light

    Stretch it with a splash of soda for a longer, lower-strength porch sipper.

  • Brandy julep

    Before bourbon dominated, juleps were often made with brandy or rye — try those for a historical version.

Serving & Storage

Serve in a frosted metal julep cup (or rocks glass) packed with crushed ice and a big mint bouquet. Hold it by the rim or base so you don't melt the frost — it's a slow, hot-weather sipper.

Pairs with: Pimento cheese, Fried chicken, Pecan pie, Deviled eggs.

Storage: Build to order. The crushed ice and frosted cup are the whole experience and don't keep; muddle fresh mint each time.

Nutrition

Per serving (1 cocktail (~90 ml))

Calories
165
Protein
0 g
Carbs
8 g
Fat
0 g
Fiber
0 g
Sugar
8 g
Sodium
0 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why a metal cup?

A silver or pewter julep cup conducts cold, so packed with crushed ice it frosts over for that iconic look — and keeps the drink ice-cold. Hold it by the rim or base, not the side, so your warm hand doesn't melt the frost. A rocks glass works fine if you don't have one.

How do I keep the mint from going bitter?

Press it gently — just enough to release the oils — rather than grinding it. And use the leaves, not the bitter stems. Save the best sprig whole for the garnish, slapped to release its aroma.

Crushed or cubed ice?

Crushed, always. It's essential to a julep — it chills and frosts the cup fast and dilutes the bourbon slowly into a smooth drink. Cubed ice won't frost the cup or give the same texture.

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Further reading