Cashew Free Mint Julep

Total time10 min

Prep time5 min

Cook time5 min

4.7

(30)

Few cocktails feel as effortlessly elegant as a cold, frost-covered cup filled with crushed ice, fragrant mint, and good bourbon. The homemade simple syrup is genuinely easy to pull together — just sugar and water on the stovetop — and it makes a noticeable difference compared to anything bottled or pre-mixed. Muddling the mint gently is the real secret here: a few careful presses release the oils without turning the leaves bitter or shredded, so every sip stays bright and clean. Packing the ice high and stirring until the cup frosts over isn't just for show — it chills the drink properly and gives you that signature icy, refreshing finish. A dusting of powdered sugar on the mint garnish is a small optional touch that looks stunning and adds a whisper of sweetness right at the nose. Tree nut allergies can make pre-made cocktail mixes and flavored syrups a minefield of unclear labeling, but every single ingredient here is straightforward and easy to verify. This is the kind of drink you make slowly, sip even slower, and feel genuinely proud to hand to a guest.

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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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