The Bewitching Mint Julep


The Bewitching Mint Julep

The Bewitching Mint Julep


  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 2 cups chopped fresh mint sprigs
  • Crushed ice
  • 1 1/2 ounces (1 jigger) bourbon per julep, or to taste
  • Garnish: Long mint sprigs


  1. In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Remove the pan from the heat, stir in the chopped mint and let the mixture stand for at least 2 hours and up to 4 hours.
  2. Strain the syrup through a fine sieve into a jar or small bowl, pressing hard on the mint solids to extract all the mint essence. Discard the solids and let the syrup cool. The syrup may be made up to 2 weeks in advance and kept covered and chilled in the refrigerator. (The syrup will darken, but this will not affect the taste.) For each julep, fill a silver cup or 10-ounce glass with some of the crushed ice. Add 1 to 2 tablespoons of the mint syrup, or to taste, and 1 1/2 ounces of bourbon. Stir the julep with a long spoon or stirrer very rapidly. Garnish each julep with a long mint sprig.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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