Low Sodium Mint Julep
Few cocktails carry as much romance and ritual as this Southern classic, and this version keeps things beautifully clean. The simple syrup is made from scratch with just sugar and water, so you control exactly what goes into the glass — no store-bought syrups loaded with sodium or mystery additives. Fresh mint leaves are muddled gently to release their fragrance without turning bitter, and good bourbon does the heavy lifting on flavor. The result is bracingly cold, subtly sweet, and deeply aromatic — everything a proper julep should be. Packing the crushed ice high and stirring until the cup frosts over isn't just for show; it chills the drink fast and dilutes it just enough to smooth out the bourbon's edges. A sprig of mint tucked into the ice and an optional dusting of powdered sugar make it look as stunning as it tastes. Whether you're hosting a Derby party or just treating yourself on a warm afternoon, this is the kind of drink that makes the moment feel like an occasion.
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Learn more →Ingredients
1 serving
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 8 fresh mint leaves, plus 1 sprig for garnish
- ½ oz simple syrup (from above)
- 2 oz bourbon
- 1 cup crushed ice
- 1 pinch powdered sugar (optional)
Instructions
- 1
Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature. (The syrup can be made ahead and refrigerated for up to 2 weeks.)
- 2
Place the mint leaves in the bottom of a chilled julep cup or rocks glass. Add the simple syrup and muddle gently — press and twist the muddler 3–4 times just until the leaves are bruised and fragrant. Do not shred the leaves.
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