Mint Julep
Bourbon, sugar and a hedge of mint over crushed ice. Built for heat.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.
Build
| Bourbon | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Demerara syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| Mint leaves | 12 to 15 |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Demerara Syrup20 minutessee method
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Lightly press the mint into the syrup in the cup. Bruise it, don't shred it.
- Add the bourbon, then pack with crushed ice.
- Stir until the cup frosts on the outside.
- Top with more crushed ice and plant a mint sprig at the straw.
Variations on this
- Basil Julepbasil in place of the mint
Mixology by Whiphttps://mixologybywhip.com/recipes/mint-julep
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