And a pair of variations on the classic home bartenders should know, too

The Mint Julep evokes a sense of 200 years of Southern history that is almost impossibly idealised, and nobody seems to mind. It is essentially a large cup of whiskey, and yet it has been embraced by every strata of society as something that’s perfectly acceptable to enjoy several of on a Saturday afternoon. It is simultaneously exuberant and genteel, a sign of a great party and yet deeply serious, and has found favour with everyone from Teddy Roosevelt to Margaret Mitchell. The same jaded bartender who rolls his eyes at your request for a copper Moscow mule mug will not only accept but insist on a traditional pewter cup for your mint julep.

The Kentucky Derby without juleps would be shorter than a commercial break. But add in mint juleps? Suddenly it’s a multi-day event, and the thought of dressing up like a carnival barker from the 1930s seems necessary. Important even. It’s about tradition. Son that you should take part in now matter where you are in the country. So as we prepare for this year’s edition we wanted to revisit how you should make the classic Mint Julep while also showing you two variations you’ll want to mix during this year’s Run for the Roses.

Mint Julep. Photo by Jon Lovette/Getty Images

Don’t be fooled by the Mint Julep. Its campaign materials may have you convinced it’s just a harmless little minty refresher, but in reality it’s nearly a double-pour of bourbon, tempered only by mint and a touch of sugar. Nonetheless, some 120,000 Mint Juleps are consumed across two sunny days at Churchill Downs during the Kentucky Derby, proving that some cocktails can become refreshing daytime summer sippers just by sheer force of will, and a little crushed ice. Find out the best bourbon to use for your Mint Julep here, or if the race is about to start, quickly fix one up according to the recipe below.

2.5 oz. bourbon
0.5 oz.-0.75 oz. simple syrup (to taste)
10-12 mint leaves

In a metal cup, gently muddle the mint into the simple syrup. Add bourbon and fill 2/3 with crushed ice. Stir to chill, until a frost forms on the outside. Then pack the rest of the cup with ice. Take two mint crowns, lightly bruise them with your fingers, and stick them against the inside close to the straw. Enjoy.

Trifecta

With its mixture of brandy and whiskey and its extra dose of fruit, this cocktail is like what would happen if the Mint Julep and the American Trilogy had a European lovechild, and is a delicious new take on a drink as old as time. It helps solve some of the Julep’s problems, or one of them at least—it introduces a little complexity and makes the balance less precarious. Yes, it’s still strong, and yes, you’ll still need crushed ice, but at least with this Trifecta, one out of three is still a win.

1 oz. unsmoked blended scotch
1 oz. Calvados
0.5 oz creme de peche
10-12 mint leaves

Add mint and peach liqueur to the bottom of a pewter mug (if you’ve got one—a rocks glass is fine if you don’t) and muddle the mint until you can smell it. Add the scotch and Calvados and some crushed ice, and stir about 10 to 15 seconds, until a small frost begins to show on the outside of the mug. Top with more crushed ice and garnish with a couple mint sprigs, slapped to release their aromas.

Georgia Julep

Every Derby Day festoon their heads with elaborate hats, fill metal cups with a minty bourbon cocktail, and prepare to watch the horsies run. We’re not here to quibble with a single one of those traditions—especially since more people tuned into the 2024 Kentucky Derby than in 35 years, so Americans are still clearly enjoying the spectacle. However, that doesn’t mean we can suggest a little twist on what you’ll be drinking the next time the Derby rolls around. The Georgia Julep intermingles the fresh mint with the juicy sweetness of peach liqueur.

2.5 oz. Cognac or bourbon
0.5-0.75 oz. peach liqueur, to taste
10-12 leaves mint

In a metal cup, gently muddle the mint into the peach liqueur. Add the Cognac or bourbon, and fill 2/3 with crushed ice. Stir to chill, until a frost forms on the outside. Then pack the rest of the cup with ice. Take two mint crowns, lightly bruise them with your fingers, and stick them against the inside close to the straw. Enjoy.

This story was first published on Robb Report USA. Featured photo by Jason O’Bryan