Mint Julep

Preparation info

  • Yields


    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About


  • 2 teaspoons sugar
  • 2 teaspoons water
  • 6 to 8 mint leaves
  • Finely crushed ice
  • 2 ounces (60 ml) Bourbon


    Combine the sugar, water, and mint leaves in the bottom of a silver goblet or tumbler. Crush the mint gently with the back of a spoon; it is not necessary for the sugar to dissolve. Add approximately ⅜ cup (95 ml) dry, finely crushed ice and pour the Bourbon over. Do not stir or shake, but let stand a few minutes until the container frosts over.