Mint Julep

Ingredients

2 oz Bourbon whisky
4 Mint leaves
1 Teaspoon Sugar
2 Tea spoons Water
1 Mint sprig - for garnish

oz ml cl

Glass: Highball

Votes

Your rating

Instructions

Muddle the Mint leaves , Sugar and the Water. Combine the ingredients in a chilled Highball glass filled with ice and stir until the drink is sufficiently chilled. Garnish with the Mint sprig.

Notes

Mint Julep is an official IBA cocktail. See more four ingredient cocktails.

Mint Julep origin story

Country: United States

First appearance in Virginia Gazette published in 1770

0 people have tried this recipe

Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Bourbon whisky	150	0	0	0	0	0
Mint leaves	?	?	?	?	?	?
Sugar	?	?	?	?	?	?
Water	?	?	?	?	?	?
Total	150	0	0	0	0	0

About the ingredients

Bourbon whisky: Bourbon is a type of American whiskey, a barrel-aged distilled liquor made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the US was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits Council of the United States, in 2018 U.S. distillers derived $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee). Bourbon was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak.