1980s Recipes + Menus

Mint Julep

May 1983
    Getting the ice right has become increasingly important to bartenders who are part of the current cocktail resurgence. But ice has always been a crucial ingredient in the mint julep. It has to be crushed, it has to be cold, and there has to be lots of it. The intermediate freezing in this recipe really helps keep everything from turning to mush.

    3 fresh mint leaves, 1 tablespoon sugar syrup, crushed ice, 1 1/2 jiggers (2 1/4 ounces) bourbon, a sprig of fresh mint dusted with confectioners’ sugar for garnish

    In a silver julep cup or in a highball glass combine the mint leaves and the syrup, bruise the leaves with a bar muddler or a long-handled spoon, and mound crushed ice in the cup. Pour in the bourbon and stir it into the ice. Add enough crushed ice to mound it slightly above the rim and freeze the drink for 30 minutes. Garnish the drink with the mint sprig. Makes 1 drink.
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