The Perfect Mint Julep

The Perfect Mint Julep
Staff Writer

Courtesy of Maker's Mark

The Perfect Mint Julep.

No one knows mint juleps than then good people at Maker's Mark, one of Kentucky’s finest premium bourbons. Maker’s Mark founder Bill Samuels Sr. has happily offered up his family’s personal recipe for the perfect mint julep.

14
Servings
86
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Liter  Maker’s Mark bourbon
  • Lots of fresh spearmint (about 40 leaves)
  • 1  Cup  distilled water
  • 1  Cup  granulated sugar
  • Powdered sugar, to top

Directions

To prepare the mint extract, remove about 40 small mint leaves — wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

To prepare the simple syrup, mix 1 cup of granulated sugar and 1 cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher.  (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste — generally about 3 tablespoons.

When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to 1 inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice, and serve.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
11g
8%
Protein
1g
2%
Vitamin A, RAE
19µg
3%
Calcium, Ca
11mg
1%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
17mg
2%
Selenium, Se
2µg
4%
Sodium, Na
17mg
1%
Water
12g
0%

Mint Julep Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Mint Julep Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.