Capsaicin Free Mint Julep
Few cocktails are as effortlessly elegant as this Southern classic, and the good news is that every single ingredient here is naturally free of capsaicin — no sneaky heat, no infused spirits, no spicy syrups to second-guess. The base is a clean, homemade simple syrup that comes together in minutes and keeps in the fridge for up to two weeks, so you can batch it ahead for a crowd. Fresh mint leaves are gently muddled — just bruised enough to release their cool, herbal fragrance without turning bitter — then layered with good bourbon and a generous mound of crushed ice. The result is bracingly cold, lightly sweet, and deeply aromatic, with that signature frosted cup that makes it feel like a special occasion even on a Tuesday. A dusting of powdered sugar on the mint garnish is optional, but it adds a lovely finishing touch that looks as good as it tastes. Whether you're hosting a Derby party or just unwinding on the porch, this is the kind of drink that slows everything down in the best possible way.
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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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